Tuesday, 20 March 2012

Cucumber Pulisheri / ಸೌತೆಕಾಯಿ ಪುಳಿಶೇರಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I always think that there are many similarities between Kerala kitchen and Karnataka Havyaka's kitchen. Because Kerala people use coconut and coconut oil generously in their cooking. The same way, we Havyakas in Karnataka also love to use coconut and coconut oil in our cooking. These days, due to cholesterol fear, people started using more of sunflower oil and other varieties of oils. But to get the real taste of traditional Havyaka recipes, one must use grated coconut and coconut oil generously in cooking. 
Why I am talking about Kerala Kitchen today is, I am going to share a Kerala cuisine recipe today. This looks bit similar to one of the famous Havyaka recipe Paladya, but both taste differently! Like Paladya, Pulisheri also tastes better when we use coconut generously. ;) With the nice aroma of cumin seeds and green chillies, this curry tastes very good with rice.


Preparation time: 20 minutes
Servings: 3 - 4

Ingredients:
Half of a medium size cucumber
Grated coconut - 1 cup
Green chillies - 2 (adjust according to taste)
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Thick buttermilk or curd - 1 cup
Curry leaves 10 - 12
Salt to taste
For seasoning: oil - 2 tsp, fenugreek seeds - 1/4 tsp, dry red chilli - 2 pieces, mustard seeds - 1/2 tsp

Method:
Peel the cucumber and cut into medium size cubes.
Add enough water (2 cups approx.), slit green chillies and a big pinch of turmeric and cook it till soft. Once its half-way done, add salt to taste.
Grind the coconut, cumin seeds and remaining turmeric into fine paste.
Once the cucumber pieces are cooked, add the ground paste and boil it nicely for 2 - 3 minutes. Finally, add curry leaves and switch off the flame.
Do the seasoning with fenugreek seeds, red chilli pieces and mustard seeds and add it to the Pulisheri prepared.
When the Pulisheri is warm, add buttermilk / curd according to taste and serve with rice.


Tips:
  • If you are preserving Pulisheri for the night or next day, keep it without adding buttermilk. Heat it before serving and mix with buttermilk.

15 comments:

  1. Never tried this combo but definitely would be a hit

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  2. Really superb, coconut always makes any dish more tastier..

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  3. sounds new to me...
    looks healthy and delicious :)

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  4. Happy ugadi...puli seri luks yum..

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  5. Very new to me...looks delectable....

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  6. looks really yumm.n nice tempting colour......Thanx 4 this recipe..
    Maha

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  7. Have heard of this but never tried.. looks yumm... Thank you for sharing :)

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  8. This recipe is very new to me. It looks awesome.

    Cuisine Delights
    My Monthly Event - Spotlight : "Lunchbox Ideas".

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  9. Good recipe, however it looks like you added buttermilk when the cucumber mixture was still hot. That is why your dish looks curdled.

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    Replies
    1. Thanks for the comment. It didn't curdle actually, I kept it ready for long time in the bowl and didn't mix it before taking the pick. That's why it looks like curdled :)

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