Puliseri Recipe - A typical Kerala kadhi with coconut infusion

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut(नारियल), Rice(चावल)

Cuisine : Kerala

Course : Dals and Kadhis

Puliseri

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 Keoti Dal, Dal Makhani, Schezchow Kadhi, Sookhi Masoor Dal. Or try out these recipes from Kerala Cuisine like Nundigrog Kelanga, Jackfruit Kerala Curry, Gur Ki Kheer, Banana Coconut Fritters.

Puliseri Recipe - How to make Puliseri

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Coconut scraped1 cup

  • Rice raw1 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.

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