Umami Recipes
Umami Recipes

Ganesh Cookbook

Vellarikka Pullissery




total time


200 gm Cucumber cut big cubes

4 Green Chilly split halves

5 tbsp Coconut grated

¼ tsp Cumin Seeds

½ tsp Turmeric Powder

2 cup Yogurt

2 cup Water

1 tbsp Coconut Oil

1 tsp Mustard Seeds

3 Dry Chilly broken halves

¼ tsp Fenugreek Powder

1 ½ tsp Salt

1 stem Curry Leaves


In a pot, boil cucumber, green chilly, ½ tsp salt and 1 ½ cup water until cucumber is cooked.

Meantime, blend grated coconut, turmeric powder and cumin seed until fine paste using ¼ cup of water.

Mix yogurt with ¼ cup of water and set aside.

Once cucumber is cooked, add coconut paste and continue to heat until just before boiling.

Turn the heat to low and add yogurt, 1 tsp salt and mix well.

Heat the pullissery until well hot and remove from heat before to start boiling.

In a small pan, heat 1 tbsp coconut oil and splatter mustard, dry chilly and curry leaves.

Just removing from the heat, add fenugreek powder and pour the seasoning on top of pullissery.

Allow pullissery to rest for 10 minutes covered.

Pullissery ready to serve.


Do not allow to pullisery to boil after adding coconut.




total time
Start Cooking