Rambutan Pulissery

Ingredients:

10-12 rambutans, peeled and deseeded

1 cup grated coconut

1/2 tsp cumin seeds

1/2 tsp turmeric powder

2-3 green chillies, slit

1 - 1 1/2 cup yoghurt, beaten

1 tsp mustard seeds

1/4 tsp fenugreek seeds

2 dry red chillies

1 sprig curry leaves

a pinch of chilli powder

salt to taste

1 tbsp oil

Preparation:

1. In a pan/ clay pot, add rambutans, green chillies, 1/4 tsp turmeric powder, salt and cook adding enough water.
2. Grind grated coconut with cumin seeds and 1/4 tsp turmeric powder to a fine paste adding little water.
3. Add this ground paste to the cooked rambutan and mix well and cook at low flame for 2-3 minutes, stirring gently in between.
4. Add the beaten yoghurt and mix well and heat for 1-2 minutes. Don't allow to boil.
5. Adjust the salt and switch off the flame.
6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies. Switch off and add a pinch of chilli powder and mix.
7. Pour this seasoning over the pulissery...Keep it covered for 10 minutes and then mix well and serve with rice...