1 cup Coconut grated
3 Garlic Cloves, 2 finely chopped
5 Shallots small, 3 finely chopped
1 Green Chilly
½ inch Ginger finely chopped
½ tsp Cumin Seeds
½ tsp Mustard Seeds
½ tsp Fenugreek Seeds
2 Dry Red Chilly broken halves
1 stem Curry Leaves
½ tsp Turmeric Powder
1 cup Yogurt
1 cup Water
1 tsp Salt
1 tbsp Cooking Oil (Coconut Oil preferred)
In a mixer, make a fine paste with grated coconut, 2 shallots, 1 garlic and ½ cup of water, and set aside.
Mix yogurt with ½ cup of water and set aside.
In a heated pot add cooking oil and allow mustard and fenugreek to splutter.
Then add dry red chilly and curry leaves. Sauté for few seconds.
Sauté chopped giner, garlic, green chilly and shallot until shallot starts to turn colour.
Add turmeric powder and sauté for few seconds.
Add coconut fine paste and mix well.
Occasionally stirring, cook coconut until it start thickening.
Add yogurt mixed with water and salt.
In medium flame, stir continuously till it is about to start boiling.
Pulissery is ready to serve.
When storing continuously, check the spatula in air once in a while. As soon as you see vapours coming out from spatula surface, it is good to remove pulissery from heat.