Kerala Style Pulissery Recipe (Mor Kuzhambu)
Kerala Style Pulissery Recipe (Mor Kuzhambu) is a sweet and sour yogurt based vegetable gravy from the Kerala Cuisine. At home we call it Mor Kozhambu and use ash gourd or pineapple to make this dish. During the mango season, we also use ripe mangoes. This combination of ground coconut along with yogurt simmered in pineapple, mango or ash gourd is absolutely delectable. Serve Kerala Style Pulissery Recipe (Mor Kuzhambu) with steamed rice and rotis.
If you like this recipe, try other favorite curry recipes like
Note: You can also add local ingredients like Green Bell Peppers, Cayote Squash (Chow Chow), Carrots or Drumsticks as vegetables into the Mor Kuzhambu
20 M
30 M
50 M
5 Servings
Ingredients
- 1 cup Pineapple , chunks / mango / ash gourd
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 cup Curd (Dahi / Yogurt) , whisked well Ingredients for coconut paste
- 1/2 cup Fresh coconut
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Curry leaves , few Ingredients for Seasoning
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 5 Curry leaves , roughly torn
- 5 Curry leaves , roughly torn
How to make Kerala Style Pulissery Recipe (Mor Kuzhambu)
To begin making the Mor Kuzhambu recipe, we wil first cook the vegetables and keep them ready. Cook the pineapple (or ash gourd or mangoes) along with salt and turmeric powder in a little bit of water on medium heat till the vegetables pieces turn soft. I used a pressure cooker to cook the vegetables. But you can use a sauce pan to cook the vegetables too. Make sure you cover the pan, so the steam that is created will help cook the vegetables faster. Keep this aside.
Next step is the make the coconut paste; for this grind the coconut, cumin, curry leaves, fenugreek and black pepper to a fine paste adding very little water. Keep this aside.
In a heavy bottomed sauce pan; add in the cooked pineapple or other vegetable you used, the coconut paste, whisked yogurt and any additional salt to taste.
Turn the heat to high and give the mixture a brisk boil. Once it comes to a brisk boil, turn off the heat as the mor kuzhambu is now ready for seasoning.
For the seasoning; heat a teaspoon of oil on medium heat; add in the mustard seeds, fenugreek seeds and curry leaves. Allow them to crackle. Add this seasoning to the above pulissery (mor kuzhambu).
Transfer the Mor Kuzahmbu (Puliserry) to a serving dish and serve it along with hot rice and Beetroot Poriyal
