Ingredients:
2 cups yellow cucumber / vellarikka
1 large ripe mango / mambazham
3 green chillies, slit
1 tsp turmeric powder
1/4 tsp kashmiri chilli powder
1 cup grated coconut
1 tsp cumin seeds
1 1/2 cup yogurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
2 tbsp coconut oil
Preparation:
- Peel and chop cucumber and mango into pieces.
- Grind grated coconut and cumin seeds together to a smooth paste adding enough water and keep it aside.
- In a clay pot / pan, add chopped cucumber, mango pieces, green chillies, turmeric powder, chilli powder and salt and cook it covered for 10 minutes adding 1 cup of water.
- Add ground coconut paste into this and mix well and cook till the raw smell goes.
- Add the beaten yogurt , mix well and cook for 2 minutes. Don’t allow to boil.
- Adjust the salt and switch off the flame.
- Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves.
- Pour this over the pulissery and keep it covered for 3-4 minutes. Mix well and serve with rice…
