by Mrs Annamma Philippose Feedback

Pulisery Recipe

1. Curd   500 ml

2. Grated coconut 2 cup
    Green chilly  3
    Turmeric powder ½ teaspoon
    Ginger  Small piece
    Cumin powder ¼ teaspoon

3. Salt   As required

4. Fenugreek powder ¼ teaspoon

5. Coconut oil  1 tablespoon
    Mustard seed  1 teaspoon
    Curry leaves 1 stem
     Shallot   2


Grind Ingredients 2 to a fine paste.

Splutter mustard seeds in oil. 

Add shallot, cut in round and sauté until it turns brown. 

Add fenugreek powder and curry leaves and sauté for 2-3 seconds. 

Add the coconut paste to this.

When it starts boiling, add curd and salt as required and stir.

Copyright warning:

ALL RIGHTS RESERVED. This website contains material protected under International Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this website may be reproduced or transmitted in any form without written permission from the author / publisher.

Recipes Menu:
Indian Breakfast Recipes | Indian Chutney Recipes | Indian Curry Powder Preparation | Indian Dal Recipes | Indian Egg Recipes | Indian Fish Recipes | Indian Meat Curry Recipes | Indian Payasam Recipes | Indian Pickle Recipes | Indian Raita Recipes | Indian Recipes Info | Indian Rice Recipes | Indian Roti Recipes | Indian Snacks Recipes | Indian Soft Drinks Recipes | Indian Soup Recipes | Onam Recipes | Spices of India | Vegetarian Recipes of Kerala | Recipes Home Page