Nadan Pulissery / Yogurt Curry in Coconut Paste


1 cup grated coconut
2 garlic cloves
2 green chillies
1/2 tsp cumin seeds
1 tsp turmeric powder
1/2 litre yogurt, beaten
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
3 dry red chillies
2 sprig curry leaves
1/4 tsp fenugreek powder
2 pinch asafoetida powder
1/2 tsp chilli powder
2 tbsp coconut oil
salt to taste


  1. Grind grated coconut, garlic, green chillies, cumin seeds, turmeric powder and 1 sprig curry leaves together to a smooth paste adding 1/2 cup of water.
  2. Transfer to a pan / clay pot and add 1 cup of water and cook for 4-5 minutes at medium flame.
  3. Switch off the flame and when it slightly cools, add beaten yogurt and salt and mix well.
  4. Heat coconut oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies, 1 sprig curry leaves, asafoetida powder, fenugreek powder and chilli powder.
  5. Add this seasoning to the pulissery and mix well. Serve with rice…

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