Pulishery

Pulishery,a mild yellow yogurt curry with a coconut base sauce. In Northern Kerala, it is  always made in manchatti (vessel made of clay) or Kalmerri (vessel made with "karinkkal", the black rock with which "ammikkallu" is made). The real taste comes when it rests for 2- 3 hrs after its made and tastes better the next day.

Ingredients:
vellarikka/zuchini/cucumber - cut into cubes (keep the outer cover)
turmeric powder - 1/2 tsp
redchilly powder - 1/4 tsp
green chilly - 2 slit open lengthwise
salt to taste
water to cook the vellarikka/zuchini/cucumber

For Grinding:
coconut - 3/4 cup
jeerakam - 1/4 tsp
garlic - 1 clove

homemade curd/ store bought yogurt - 1 cup

For Seasoning:
mustard seeds - 1/2 tsp
fenugreek seeds/ uluva - 1/4 tsp
dried red chillies - 3-4
curry leaves - 4- 6 leaves

Directions:
Grind  coconut and garlic into fine  and smooth paste adding  very little water ( 1- 2 tsp).
Add jeerakam at the end and pulse 1- 2 times and keep aside.
In a deep vessel/Manchatti/Kalmerri cook vellarikka spiced with green chillies, turmeric, chilly powder, salt to taste in little water, just enough to cook the vellarikka.
Once the vellarikka is cooked  add the grinded paste  and allow it to boil for some time and
check the salt at this time. Turn the heat off and keep aside.
After  30 min  add a cup of curd into the curry and stir well.
In the meantime, heat oil in a shallow pan and splutter mustard seeds,fenugreek seeds, dried red
chillies and curry leaves.Add the seasoning.
Let the curry rest for 30 - 1 hr  before serving . Serve it with rice and a spicy side dish.

Note: The curry should be thick . So donot add more water while cooking / grinding and make the curry watery. Also you can make pulishery adding  raw plantain  ie "Kayi" and vellarikka. You can make pulishery adding Chayothe too,or a combination of chayote and raw plantain.

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