Ingredients (Serves 5)
1. Vendakka / okra – 10 – 12 medium-sized(makes about 1.5 cup), cut into 1 – 1.5 inch pieces
Green chilies – 2 – 3, slit
Salt – To taste
2. Coconut oil – 2 – 3 tsp
3. Grated coconut – 3/4 cup
Turmeric powder – 1/2 tsp
Cumin seeds – 1/2 tsp
4. Yoghurt – 1.5 cup, beaten
5. Coconut oil – 1 tbsp
6. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Fenugreek seeds / uluva – 1 pinch
Curry leaves – A few
Chilly powder – 1 pinch
Method
1. Grind grated coconut along with turmeric powder and cumin seeds to a very fine paste (you can add 1 – 2 tbsp water if required).
2. Heat coconut oil in a cheena chatti over medium flame. Add vendakka/okra, slit green chilies and salt. Mix everything well. Cook for 7 – 8 minutes, stirring in between. Add ground coconut paste. Cook for 1 – 2 minutes. Add 1/2 cup hot water if its very dry. Add beaten yoghurt and mix well. Stir continuously until heated through (do not boil).
3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Fry until reddish brown. Add curry leaves, a pinch of chilly powder and fry for a few seconds. Pour over the pulisseri. Serve with rice and other side-dishes.
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