Chembu Pulissery

Chembu curry using curd

Chembu Pulissery

Chembu curry using curd

Category : Vegetarian, Curries

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By Manju V

Published On: 27 Jan 2005

Rating: 4
12 Votes, 8 Reviews
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20 Minutes
Served : 4
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Ingredients

Directions

Step 1

Whip the curd well.

Step 2

Add some lemon juice to it and keep aside for 30 mins.

Step 3

Peel the chembu and cut it into 2 inch pieces.

Step 4

Cook the chembu in water along with salt and turmeric, until the pieces are soft.

Step 5

Add the ground paste to this and let it boil.

Step 6

Add the whipped curd and stir well.

Step 7

Turn off the heat immediately.

Step 8

:- Do not let it boil, after adding the curd.

Step 9

Heat a little oil in another pan.

Step 10

Add mustard seeds and when they splutter, add dried red chillies and curry leaves and stir it once.

Step 11

Pour this on top of the curry.

Step 12

:- Serve with steamed rice.

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anonymous

Nice recipe..have to try!

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archanapillai

thanks fr this recipe and suggestions....its a very gud traditional one....

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Anitha

I tried this recipe. My hus likes pulissery very much but only if the curd has that puli. he liked this dish very much. Who ever likes puli try this good one.

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GNS

Some additional tips: Pressure cook whole `chembu` within water, take out and cool with more water, and slip off the skin. Pealing is thus much easier. Slit a couple of green chillies and add to the cooked chembu, along with chilly powder, for that extra flavour. One can avoid `jeera` (and chillies too) while grinding the coconut. Add a quater of tsp of `methi` seeds (`uluva`)along with mustard seeds for the seasoning. [The first one is `Mumbai` technique and the rest are `central Kerala` variations!]

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Sainy

Good One

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prasanth

I am going to try now. I will let you know

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cs

this is called asthram in some parts of tcr & alapuzha!

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Reply
sumi

tried this... good recipe

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