Ingredients:
1 1/2 cup vellarikka / yellow cucumber
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 shallots
2-3 dry red chillies
1 sprig curry leaves
salt
oil
Preparation:
- Peel and chop vellarikka into small cubes.
- Grind grated coconut with cumin seeds, green chillies, shallots and 1/4 tsp turmeric powder to a smooth paste.
- In a pan, add the vellarikka pieces and cook it adding 1/4 tsp turmeric powder,salt and enough water on medium flame until it turns soft and tender.
- Add the ground coconut paste to the cooked vellarikka, mix well and cook for 4-5 minutes on medium flame, stirring occasionally.
- Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil.
- Heat little oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery… Serve with rice..
Love pulissery… No matter what veggie goes into it 🙂