Ingredients
Note: Once the mustard seeds spluttered, bring down the flame to low and do the rest of the cooking in low flame itself.
- Curd - 1/2 ltr
- Green chili - 2 nos (split through the middle)
- Ginger - 1 medium piece (chopped)
- Garlic - 8-10 petals (chopped)
- Red chili - 2 nos:
- Curry leaves - 2-3 stems
- Fenugreek powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Turmeric powder - - 1/2 tsp
- Coconut Oil - 2tbsp
- Mustard seed - 1/2 tsp
- Salt - as required
- Beat the curd using had held beater or in mixer to make lump free curd.
- In a deep pan bring coconut oil to heat and splutter the mustard seeds.
- Add green chili, red chili, ginger, garlic and curry leaves and fry in low flame.
- Once the ginger and garlic started turning the color add fenugreek powder, cumin powder and turmeric powder and fry for 1min:.
- Add curd and mix well continuously.
- Once the sides of the curd start boiling remove from the flame.
- Let the pulissery to cool down for 5mins: and then add salt and mix well.
- The yummy pulissery is ready to be served with red rice.
Note: Once the mustard seeds spluttered, bring down the flame to low and do the rest of the cooking in low flame itself.
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