Pulissery

Method

1. 1

   Whisk yogurt: Whisk 2 cups thick fresh yogurt until completely smooth. Add half tsp turmeric and half tsp red chilli powder.

2. 2

   Prepare vegetable: Cube 200g ash gourd, raw banana or yam into 1-inch pieces. Cook in salted water until just tender. Drain.

3. 3

   Make coconut paste: Blend 1 cup fresh grated coconut, 1 tsp cumin, 4 green chillies and 2 garlic cloves with a little water to a smooth paste.

4. 4

   Cook coconut paste: Add coconut paste to cooked vegetables. Cook on medium heat 5 minutes until raw coconut smell disappears.

5. 5

   Reduce heat: Turn to the very lowest setting — yogurt must be added only on very low heat or it will curdle.

6. 6

   Add yogurt: Add whisked yogurt, stirring gently and continuously.

7. 7

   Heat without boiling: Stir on very low heat 4-5 minutes until warm and slightly thickened. Never allow to boil.

8. 8

   Make tempering: Heat 2 tbsp coconut oil, add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.

9. 9

   Add tempering: Pour tempering into the pulissery and mix gently.

10. 10

    Serve: Adjust salt. Pulissery should be creamy and tangy — serve immediately with steamed rice as part of Kerala sadhya.