Pulissery (moru curry)

Ingredients

• 2 cups sour buttermilk or thin curd
• 1 cup cucumber or small ripe mangoes (optional)
• ½ cup grated coconut, ½ tsp cumin, 2 green chillies, 1 small piece ginger, for grinding
• ¼ tsp turmeric and salt
• 1 tbsp coconut oil, ½ tsp mustard seeds, ¼ tsp fenugreek seeds, 2 dried red chillies, curry leaves

Method

1. If using cucumber or mango, cook it with turmeric, salt and a little water until tender.
2. Grind the coconut, cumin, chillies and ginger to a smooth paste and add to the pan with a little water. Bring to a boil.
3. Lower the heat and stir in the buttermilk. Heat gently, stirring, until it just froths; do not boil or it will split.
4. Temper with mustard, fenugreek, red chillies and curry leaves in coconut oil and serve with rice.