Silverbeet ( Swiss Chard ) Pulissery / Moru Curry


200 gm silverbeet / swiss chard, finely chopped
1 1/4 cup grated coconut
1/2 tsp cumin seeds
3 green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 cup yoghurt, beaten
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil


  1. Wash the silverbeet and chop them into fine pieces and keep it aside.
  2. Grind grated coconut with cumin seeds and green chillies to a fine paste adding little water and keep it aside.
  3. In a pan, add the chopped silverbeet along with chilli powder, turmeric powder, salt and 1/2 cup of water and cook for about 4-5 minutes at medium flame, until wilted.
  4. Add ground coconut paste into this and mix well and cook at low flame for 3-4 minutes, stirring gently in between.
  5. Add the beaten yoghurt and mix well and heat for 1-2 minutes. Adjust the salt. Don’t allow to boil. Switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add curry leaves and dry red chillies. Switch off the flame.
  7. Pour this seasoning over the pulissery…Mix well and serve with rice…

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