Onam Sadya Special: Ash Gourd Pulissery | Moru Curry

Recipe for Ash gourd pulissery - Onam Sadya recipe | Moru Curry | White pumpkin and yogurt curry

Onam Sadya Special: Ash Gourd Pulissery | Moru Curry

There is quite a bit of overlap between the vegetarian recipes from Kerala and parts of Tamil Nadu along the border. In Tamil cuisine, there is Moar Kuzhambu, which is prepared using slightly soured yogurt or buttermilk, combined with a spice paste to thicken and flavour the curry. Vegetables like colocassia, okra, brinjal or pumpkin are used in this curry. Pulissery is Kerala's answer to the Tamil mor kuzhambu - a similar stew made using yogurt and spice-coconut paste.

Onam Sadya Special: Ash Gourd Pulissery | Moru Curry

The Onam Sadya menu always features a Pulissery or a Moru Curry (Buttermilk curry) with either ash gourd or cucumber. It is also called Kachiya Moru, which means cooked or stewed buttermilk.

The heat from the green chillies is mellowed by the coconut and yogurt and cumin provides a distinct aroma to the dish.

The flavours of a Pulissery are best enjoyed with steamed rice and a spicy thoran on the side.

Onam Sadya Special: Ash Gourd Pulissery | Moru Curry
Recipe for Ash gourd pulissery - Onam Sadya recipe | Moru Curry | White pumpkin and yogurt curry There is quite a bit of overlap between the vegetarian recipes from Kerala and parts of Tamil Nadu along the border. In Tamil cuisine, there is Moar Kuzhambu, which is prepared using slightly soured yogu...

Onam Special - Ash Gourd Pulissery

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield3 s 3
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Diced ash gourd / winter melon
250 grams
Salt
1/2 tsp
Turmeric
1/4 tsp
Sour yogurt
1.5 cups
To grind to a paste
Grated coconut
1/2 cup
Green chillies
3-4
Cumin seeds
1.5 tsps
Rice flour
1 tsp
For tempering
Coconut oil
2 tsps
Mustard seeds
1/2 tsp
Dried red chillies
2-3
Curry leaves
1 sprig
Fenugreek seeds
1/4 tsp

Steps

  1. In a pan, bring 2 cups water to a boil with turmeric and salt. Add diced ash gourd pieces to this and boil for 8-10 minutes until they are tender. Do not overcook this, the gourd pieces must retain their shape.
  2. Meanwhile, in a mixer jar, grind the chilli, coconut, cumin, rice flour to a fine paste using 3-4 tbsp water. Remove this into a bowl and whisk in the yogurt to get a smooth mixture.
  3. Add this mixture to the cooked ash gourd and bring to a simmer over a low flame.
  4. Do not bring this to a vigorous boil.
  5. Heat the oil in a small pan. Add mustard seeds. Once it splutters, add the curry leaves, fenugreek seeds and red chillies. Once the fenugreek turns golden brown, transfer this tempering over the pulissery.

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