Busy lives often force us to find short cuts for everything we do. Cooking is no different; we always gear towards quick and easy recipes. But sometimes I tend to get a lot more organized, and put more time and attention to every detail of the recipe. It just means cooking a dish the traditional way. That’s what I’ve done here - a simple effort to add step by step instructions to cook a wonderful dish, yogurt and coconut curry (pulissery).
Ingredients
- ▢ 2 cups Greek style yogurt
- ▢ 2 cups raw papaya paw paw, cubed
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon cumin seeds
- ▢ 2 green chillies or ½ teaspoon chilly powder optional
- ▢ 3 shallots or small onions finely chopped
- ▢ 1 cup fresh coconut grated
- ▢ 1 sprig of curry leaves
- ▢ ½ teaspoon mustard seeds
- ▢ ¼ teaspoon fenugreek seeds
- ▢ 3 dried red chillies
- ▢ Salt to taste
- ▢ 3 tablespoon oil
- ▢ Water
Instructions
- Mix together Greek yogurt and two cups of water, and set aside.
- Grind coconut with cumin seeds and water to make a smooth paste.
- Place papaya along with ground turmeric, green chillies, chilly powder, salt, enough water, and few curry leaves in a deep pan over high heat. Cook, covered for about 5-10 minutes.
- Stir in coconut paste, and add more water if needed. Allow it to come to boil, and then, simmer for 1-2 minutes.
- Add in yogurt, and mix well. Lower the flame, and cook for 3-5 minutes, stirring continuously. Remove from heat. Set aside.
- In another pan, heat oil, and splutter mustard seeds. Throw in chopped shallots, dried red chillies, fenugreek seeds, and curry leaves. Fry until shallots turn golden brown.
- Pour the mixture into the prepared curry, and mix well. Serve hot with plain rice.
Notes
Nutrition
Ingredients
- ▢ 2 cups Greek style yogurt
- ▢ 2 cups raw papaya paw paw, cubed
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon cumin seeds
- ▢ 2 green chillies or ½ teaspoon chilly powder optional
- ▢ 3 shallots or small onions finely chopped
- ▢ 1 cup fresh coconut grated
- ▢ 1 sprig of curry leaves
- ▢ ½ teaspoon mustard seeds
- ▢ ¼ teaspoon fenugreek seeds
- ▢ 3 dried red chillies
- ▢ Salt to taste
- ▢ 3 tablespoon oil
- ▢ Water
Instructions
- Mix together Greek yogurt and two cups of water, and set aside.
- Grind coconut with cumin seeds and water to make a smooth paste.
- Place papaya along with ground turmeric, green chillies, chilly powder, salt, enough water, and few curry leaves in a deep pan over high heat. Cook, covered for about 5-10 minutes.
- Stir in coconut paste, and add more water if needed. Allow it to come to boil, and then, simmer for 1-2 minutes.
- Add in yogurt, and mix well. Lower the flame, and cook for 3-5 minutes, stirring continuously. Remove from heat. Set aside.
- In another pan, heat oil, and splutter mustard seeds. Throw in chopped shallots, dried red chillies, fenugreek seeds, and curry leaves. Fry until shallots turn golden brown.
- Pour the mixture into the prepared curry, and mix well. Serve hot with plain rice.
