Spiced Yogurt and Coconut Curry
Posted on
by Sowmya Venkatachalam
Categories:
- All Recipes
- Kuzhambu
4.70 from 13 votes
Kumbalanga Pulissery ( Kumbalanga Mor Curry) is one of most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made without any vegetables, but vegetables like cucumber, Ash gourd tastes very good with Pulissery. This recipe is made using Ash gourd (Kumbalanga) which tastes so yummy in mor curry.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
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Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. Pulissery (or Pulisseri) is a yogurt based kuzhambu which is flavored with coconut paste and spices. This kuzhambu can be made very quickly with the least available ingredients in the home. This is one of the important dish as part of the Onam Sadya.
In TamilNadu, we make morkuzhambu similar to this pulissery but with slight variations like grinding coriander seeds and thoor & Bengal gram dal along with grated coconut. The dal will be first soaked and then then ground with green chili, ginger and grated coconut. The dal will give thickness to the Mor Kuzhambu. But for Pulissery, we first soak rice and then grate coconut and add it to the soaked rice along with red chili and green chili. The rice soaked helps the kuzhambu to become thick. Both the ways are tastier in their own way.
Pulissery can be served with hot steaming rice or we can serve plain Pulissery with Sevai.Try this Kumbalanga (Ashgourd) Puliserry and share your experience!
You may also want to try the other variations of Pulissery:
- Cucumber Pulissery
- Ripe Mango Mor Kuzhambu
- Raw Mango Mor Kuzhambu
- Paruppu Urundai Mor Kuzhambu
- Bonda Mor Kuzhambu
Recipe Card
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Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
Course: Festival, Kuzhambu
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 120kcal
Author: Sowmya Venkatachalam
Kumbalanga Pulissery ( Kumbalanga Mor Curry) is one of most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made without any vegetables, but vegetables like cucumber, Ash gourd tastes very good with Pulissery. This recipe is made using Ash gourd (Kumbalanga) which tastes so yummy in mor curry.
Print Recipe
Ingredients
- 1 Cup* Ash gourd (Kumbalanga / Poosanikkai) Cubed, * 1 Cup - 250ml
- 1/4 tsp Turmeric Powder
- 1.5 Cups Curd (Plain Yogurt)
- Salt As Needed
For Grinding
- 1/2 Cup Grated Coconut
- 3 Green Chili
- 1 Red Chili
- 1/2 tsp Cumin Seeds
- 1 tbsp Raw Rice
For Tempering
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 2 Red Chili Broken
- Few Curry Leaves
Instructions
First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients (grated coconut, Red and Green Chilies and Cumin Seeds) in a mixer jar
Grind everything to a nice and smooth paste. Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked
When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
The delicious Kumbalanga Pulissery is now ready to serve with rice!
Video
Notes
- We can add cucumber instead of Ash gourd.
- Fenugreek used in tempering should not be more otherwise the kuzhambu will taste bitter
- For first 3-4 mins, stir the curd mixture continuously so that it will not get split or curdled
Nutritional Info
Nutrition Facts
Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
Amount Per Serving (125 ml)
Calories 120Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 50IU1%
Vitamin C 2.5mg3%
Calcium 180mg18%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
- First soak the raw rice in water for 15 minutes. (I have used the broken rice)
- Then take the soaked rice along with other grinding ingredients in a mixer jar. Grind everything to a nice and smooth paste
- Take curd in a vessel.Add the ground coconut spice mixture and stir well. Keep this aside
- Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked. Add Salt
- When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt if required. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
- In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
- The delicious Kumbalanga Pulissery is now ready to serve with rice!
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
too good,thank you so mich for the recipe
Reply
So Glad. Thank you
Reply
Sooper tasty
Reply
Thank you very much 🙏🙏🙏
Reply
