How to make Puliseri - A typical Kerala kadhi with coconut infusion

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut (नारियल), kadhi

Cuisine : Kerala

Course : Dals and Kadhis

Puliseri Recipe Card

Puliseri
Print

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Puliseri checkout Kiri Hodi. You can also find more Dals and Kadhis recipes like Kadhai paneer, Dal and green chillies sambar, Tamatar Ki Kadhi, Jain Moong Ni Kadhi.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Puliseri Recipe

  • Coconut scraped 1 cup

  • kadhi raw 1 teaspoon

  • Curry leaves 10-12

  • Buttermilk 4 cups

  • Groundnut oil 4 tablespoons

  • Whole dry red chillies 6

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

Method

Step 1

Soak rice in warm water, drain and grind with coconut to a smooth and thick paste. Wash curry leaves and pat them dry. Add buttermilk to the ground paste and make a mixture of medium thick consistency.

Step 2

Heat two tablespoons oil and fry four red chillies and pound to a powder. Heat the remaining oil and temper with mustard seeds, fenugreek seeds and remaining red chillies. Add the chilli powder and curry leaves.

Step 3

Stir well and add the buttermilk mixture. Bring to a boil and simmer till it thickens slightly. Add salt to taste.