EASY THAKKAALI (TOMATO) PULISSERY

Ingredients:

1. Coconut oil – 1 tbsp.
2. Mustard seeds – 1 tsp.
3. Red dry whole chilly – 2 nos.
4. Curry leaves – 1 sprig
5. Shallots – 6 nos., chopped
6. Tomato – 2 nos., large, chopped
7. Chilly powder – ½ tsp.
8. Curd – ½ cup
9. Salt – to taste

To grind
10. Coconut – ½ cup, grated
11. Garlic – 2-3 cloves, chopped
12. Cumin seeds – ½ tsp.
13. Turmeric powder – ¼ tsp
14. Shallots – 2 nos.
15. Water – ¼ cup

Method:

1. Grind the above mentioned ingredients in the section “to grind” to a coarse paste. Keep aside.

2. Place a saucepan, add coconut oil. Let it turn hot in medium heat. Sputter mustard seeds.

3. Then add red dry chilly & curry leaves. Saute for a second.

4. Add small onions along with salt and saute for a minute till translucent.

5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)

6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.

7. Add chilly powder and cook for a minute. Add more salt if needed.

8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)

9. Keep covered for a few minutes.



10. Yummy thakkaali puliserry is ready. Serve it along with rice.

EASY MORU CURRY / MORU KACHIYATHU (WITHOUT COCONUT)

Buttermilk (Moru), whether it is Sambharam / Pacha Moru or Kachiya Moru / Moru Curry, is an integral part of daily Kerala Cuisine and is definitely favorite of a Malayalee. Moru Curry can be prepared in two ways – with grated coconut (known as Puliserry) and without coconut. I use to prefer the without coconut type whenever I am in a hurry. It is really easy, which can be prepared in less than 5 minutes, and equally tasty too (practically moru curry with coconut is always tastier). Even though, this spicy moru curry is also wonderfully flavored by ginger, fenugreek, curry leaves and other spices.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. Curd – 3 cups (blended with 1 cup of water)

2. Shallots – 5 or 6 nos., finely sliced

3. Green Chilies – 3 nos., cut lenghtwise

4. Dry Red Chilies – 3 nos.

5. Curry Leaves – 1 or 2 sprigs

6. Ginger – 1 inch piece, finely chopped

7. Turmeric powder – ¼ tsp.

8. Fenugreek powder – A pinch

9. Cumin Seeds or Powder – ¼ tsp.

10. Oil – 1 tbsp.

11. Mustard – ½ tsp.

Method:-

1. Heat oil in a pan and splutter mustard seeds. Add shallots, green chilies, dry red chilies, ginger and curry leaves and saute it for 2 minutes.

2. Add turmeric powder, cumin seeds and fenugreek powder. Saute it for a minute

3. Pour over the curd blended with water and add needed salt too.

4. Moru Curry is ready to serve with meal.

VELLARIKKA PULISSERY / MORU CURRY

As I’ve told in the previous post, Puliserry is an authentic side dish of kerala, especially in Sadhya. And it is prepared with a variety of vegetables as the main ingredient like Cucumber (Vellarika), Mango, Pineapple, Banana etc. Today I’m coming up with the recipe for Vellarika Pulissery. I hope everyone will enjoy it.

Check BACHELOR'S ONASADHYA for More Simple & Easy-to-Cook Onasadhya Recipes. 

Ingredients:-

1. Sambar cucumber – 1 no., medium size

2. Curd – 3 cups, beaten

3. Turmeric powder – 1/4 tsp.

4. Salt – to taste

To Grind:

5. Coconut – 1 cup, grated

6. Cumin seeds – 1 tsp.

7. Shallots – 4 nos.

8. Green chilies – 3-4 nos.

For Tempering:

9. Oil – 1 tbsp.

10. Shallots – 3 nos., sliced

11. Dry Red chili - 2

12. Mustard seeds – 1 tsp.

13. Fenugreek seeds – ½ tsp.

14. Curry leaves - a sprig

Method:-

1.  Peel and cut the cucumber into small 1 inch cubes. Boil it covered in a pan with enough water and salt till it gets cooked.

2. When it is get cooked, grind grated coconut, cumin seeds, shallots and green chilies in a mixer grinder into a smooth paste.

3. Add this paste into the cooked cucumber along with the turmeric powder and cook it for few minutes. Keep stirring in between.

4. Switch off the flame and add the beaten curd to it. Adjust the salt. Continue stirring for few more minutes.

5. Then in a separate pan, heat oil and sputter mustard seeds and fenugreek seeds. Then add the sliced shallots, curry leaves and dry red chilies and saute them for a minute till shallots turns brown. (N.B: don’t get it burnt)

6. Add the tempering on to the top of Puliserry and the Vellarika Puliserry is ready to be served!!!

PULISSERY / KACHIYA MORU / MORU CURRY

Pulissery is an authentic side dish of Kerala and is an inseparable part of Sadhya, which goes well with rice for lunch. It can be prepared with a variety of vegetables as the main ingredient and even without any vegetables too. Here is the simple Pulissery without addition of any vegetable, which is also known as Moru curry or Kaachiya Moru. More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA

Ingredients:-

1. Curd – 2 cup (fairly thick)

2. Grated Coconut – ½ cup

3. Shallots – 5-6 nos.

4. Garlic pods – 2 nos.

5. Cumin seeds – ¼ tsp.

6. Turmeric powder – ¼ tsp.

7. Ginger – A small piece, chopped

8. Fenugreek powder – ¼ tsp.

9. Green chilies – 2-3 nos.

10. Dry Red Chilies – 2-3 nos.

11. Curry leaves – 1-2 sprigs

12. Salt – to taste

13. Chili powder - A pinch

14. Oil – 2-3 tbsp.

Method:-

1. Grind grated coconut, garlic, cumin seeds, turmeric powder, green chilies and 2 to 3 shallots into smooth fine paste.

2. Mix the paste with the buttermilk and add curry leaves and salt to taste. Keep on low flame and keep stirring till buttermilk is warm. (N.B: Do not let it boil, or it will get coagulated).

3. Now heat oil in a separate pan and splutter mustard seeds.

4. Then add rest of pearl onions (finely chopped), ginger and red chilies, saute it. (N.B: Don’t get it burned)

5. As they turn brown, add fenugreek powder and pinch of chili powder.

6. Add the tempering into the buttermilk mixture and stir mix well.

Done!!!