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:

1. Peel and chop cucumber and mango into pieces.
2. Grind grated coconut and cumin seeds together to a smooth paste adding enough water and keep it aside.
3. 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.
4. Add ground coconut paste into this and mix well and cook till the raw smell goes.
5. Add the beaten yogurt , mix well and cook for 2 minutes. Don’t allow to boil.
6. Adjust the salt and switch off the flame.
7. Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves.
8. Pour this over the pulissery and keep it covered for 3-4 minutes. Mix well and serve with rice…