Pulissery

Ingrediants

• 2 green chilli
• 4 cup buttermilk
• 2 cup grated coconut
• 1\2 tsp cumin seeds
• 1\2 tsp turmeric powder
• 1\4 cup water
• salt (to taste)
• 1 tsp sugar

For tempering,

• 2 tsp coconut oil
• 1\2  tsp mustard
• 1\2 tsp fenugreek
• 2  dried red chilli
• a few curry leaves

Method
Grind coconut, green chilli and cumin seeds along with a little water. Mix it with buttermilk and salt. Heat coconut oil in a frying pan and put mustard, fenugreek and dried chilli pieces into it. Allow the mustard to burst. Pour the buttermilk coconut mix into it. Turn off the burner before it boils. Add sugar and stir well. Garnish it with curry leaves.

Cucumber Pulissery

Ingrediants

• 1 cup  cucumber pieces
• 2 green chilli
• 4 cup curd
• 2 cup grated coconut
• 1\2 tsp cumin seeds
• 1\2 tsp red chilli powder
• 1\2 tsp turmeric powder
• 1\4 cup water
• salt (to taste)
• 1 tsp sugar

For tempering,

• 2 tsp coconut oil
• 1\2  tsp mustard
• 1\2 tsp fenugreek
• 2  dried red chilli
• a few curry leaves

Method
Cook the cucumber along with salt, chilli powder, turmeric powder and a little water. Grind the coconut along with cumin seeds, green chilli and water to a smooth paste. Stir the curd with a spoon and add coconut paste to the curd. Mix it with the cooked cucumber.  Turn off the stove before it boils. Add 1 tsp sugar. Stir it well.Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the cucumber curd mixture. Your pulissery is ready.
Tip

• Making pulissery with both banana and cucumber together is also  nice.

Ripe banana pulissery

Ingrediants

• 1 cup  ripe banana pieces
• 2 green chilli
• 4 cup curd
• 2 cup grated coconut
• 1\2 tsp cumin seeds
• 1\2 tsp red chilli powder
• 1\2 tsp turmeric powder
• 1\4 cup water
• salt (to taste)
• 1 tsp sugar

For tempering,

• 2 tsp coconut oil
• 1\2  tsp mustard
• 1\2 tsp fenugreek
• 2  dried red chilli
• a few curry leaves

Method
Cook the banana along with salt, chilli powder, turmeric powder and a little water. Grind the coconut along with cumin seeds, green chilli and water to a smooth paste. Stir the curd with a spoon and add coconut paste to the curd. Mix it with the cooked banana.  Turn off the stove before it boils. Add 1 tsp sugar. Stir it well.Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the banana curd mixture. Your pulissery is ready.

Kalan

Ingrediants

• 1\2 cup raw banana pieces
• 1\2 cup elephant foot yam
• 5 green chilli
• 4 cup curd
• 1 tsp soaked white rice
• 2 cup grated coconut
• 1\2 tsp cumin seeds
• 1\2 tsp red chilli powder
• 1\4 tsp powdered pepper
• 1\2 tsp turmeric powder
• 1\4 cup water
• salt (to taste)

For tempering,

• 2 tsp coconut oil
• 1\2  tsp mustard
• 1\2 tsp fenugreek
• 2  dried red chilli
• a few curry leaves

Method
Cook the banana and elephant foot yam along with salt, chilli powder, turmeric powder,2 green chillies and a little water. Stir the curd with a spoon and add it to the cooked vegetables. Stir it for 10 minutes. Grind the coconut along with cumin seeds, green chilli,white rice and water to a smooth paste. Add coconut paste to the curd mixture. Stir it in a low flame till the mixture becomes  thick. Add the powdered pepper to it. Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the  curd mixture. Your Kalan is ready.
Garnish it with curry leaves.

Pineapple pulissery

Ingrediants

• 1 cup  pineapple pieces
• 2 green chilli
• 4 cup curd
• 2 cup grated coconut
• 1\2 tsp cumin seeds
• 1\2 tsp red chilli powder
• 1\2 tsp turmeric powder
• 1\4 cup water
• salt (to taste)
• 1 tsp sugar

For tempering,

• 2 tsp coconut oil
• 1\2  tsp mustard
• 1\2 tsp fenugreek
• 2  dried red chilli
• a few curry leaves

Method
Cook the pineapple along with salt, chilli powder, turmeric powder and a little water. Grind the coconut along with cumin seeds, green chilli and water to a smooth paste. Stir the curd with a spoon and add coconut paste to the curd. Mix it with the cooked pineapple.  Turn off the stove before it boils. Add 1 tsp sugar. Stir it well.Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the pineapple curd mixture. Your pulissery is ready.