Thursday, July 10, 2008
Kumbalanga Pulisheri-Ash gourd in Coconut-Yogurt gravy
Pulisheri,literally translates to tangy curry,is an integral part of Kerala cuisine.Pazham pulisheri tops my list in the varieties of this.This one,has always been a favorite in our family that I sometimes forget that this is not a part of our cuisine.I was reminded this fact by a friend who had come home to our place for lunch.We being Konkani's,he thought it will be a full Konkani spread,which it was,but for this pulisheri.When this was served,he exclaimed-hey,pulisheri is a Kerala dish,how can you say its your cuisine?!!!
Which reminds me of a mock-fight me and hubby get into when it comes to the topic who's cuisine is the best-his(Mangalore GSB)or mine(Kerala GSB).We still fight about this,have not yet reached a conclusion,hehe.So without further ado about which cuisine this one is from,lets see how this yummy curry is made!!!Amma makes it her way and I have grown up on that taste.So I don't know if this is the authentic recipe for pulisheri(if there is any such thing).It is quite similar to this,only thing,jaggery is not added to this one.
Kumbalanga/Ash gourd - 1 big piece chopped into small cubes(I get cut pieces from a whole ash gourd-about 200 gms)
Turmeric Powder- 1/2 tsp
Salt to taste
Thick curds - 1/2 cup
Grind to a smooth paste
Grated coconut - 1/2 of one coconut(medium)
Jeera/Cumin seeds - 1/2 tsp
Green chillies-1 or 2(depending on the chillyness)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1/4 tsp
Curry leaves - 1 sprig
Cook ash gourd in 3/4 litres of water with turmeric.
When it is cooked,add salt to taste.
Add the coconut paste at this stage.
Simmer for 3 minutes till everything gets mixed.
Switch off the flame.
Prepare seasoning in a pan and add all the ingredients one by one.
Add it to the pulisheri.
Beat the curds with a fork and add to the pulisheri when it is cooled a bit.
Serve hot with rice!!