Easiest Way to Make Perfect Pullisseri(buttermilk curry with coconut ground paste)

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, pullisseri(buttermilk curry with coconut ground paste). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pullisseri(buttermilk curry with coconut ground paste) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pullisseri(buttermilk curry with coconut ground paste) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook pullisseri(buttermilk curry with coconut ground paste) using 24 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Pullisseri(buttermilk curry with coconut ground paste):

1. Get Ingredients for making pullisseri:-
2. Take Yogurt/curd
3. Get Water
4. Take fresh grated coconut
5. Prepare water to make paste
6. Prepare Green chilli
7. Take Ginger small piece
8. Get Roasted cumin seed powder
9. Prepare coconut oil
10. Make ready mustard seeds
11. Take haldi / turmeric
12. Make ready hing / asafoetida
13. Prepare fenugreek powder
14. Take Curry leaves
15. Make ready Shallots sliced
16. Take Dry red chilli
17. Get Salt
18. Take For tempering:-
19. Make ready coconut oil
20. Make ready red chilli powder
21. Make ready mustard seeds
22. Take Curry leaves
23. Prepare For garnish :-
24. Take Chopped coriander leaves

Steps to make Pullisseri(buttermilk curry with coconut ground paste):

1. Steps for preparing pullisseri:-
2. In a mixer jar, place 1/2 cup of grated coconut, small piece of peeled ginger, 2 green chillies and ½ teaspoon roasted cumin seed powder.
3. Add little water to jar, and make a smooth paste.Keep aside.
4. In a blender add 2 cups of thick curd along with 2 cups of water and blend to make a buttermilk.
5. If you don't have blender use whisk to make buttermilk,but make sure you blend curd and water well.
6. Heat a pan over medium heat and add 2 tbsp of coconut oil.
7. Remove buttermilk in a big bowl or jar and keep aside to be used later.
8. To hot oil add 1tsp of mustard seeds and allow it to splutter.
9. Add shallots and saute it well till it turns golden in colour,then add 2 dry red chillies,1tsp haldi powder and 5-6 curry leaves.
10. Now lower the flame and add coconut paste.Stir well for just 2-3 minutes.
11. Add 1/8 tsp of hing and 1/2 tsp of fenugreek powder into it.Stir well.
12. Add buttermilk to the pan and stir - well.Make sure that stir continously and never let the buttermilk get boiled.
13. Switch off the flame immediately when you see buttermilk is about to boil.
14. Now prepare tempring,heat a small pan,add 1tbsp of coconut oil and mustard seeds,red chilli powder and curry leaves.
15. Mix well and pour it immediately to the curry.
16. Garnish with chopped coriander leaves,mix well and serve with boiled rice.

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