Ingredients:

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

Preparation:

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...