Pulisherry

Ingredients

Coconut grated – 2 tbsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Curd – 1 ½ cup

Water – 1 ½ cup

Curry leaves for garnishing

Mustard seeds – 1 tsp

Small onion – 3 nos.

Dry red chili – 1 no.

Fenugreek powder – a pinch

Salt to taste

Coconut oil – 1 tbsp

Method

Grind coconut, turmeric, cumin powder into a smooth paste, add curd and water mix well in the mixer. Add salt. In a pan, heat oil and add in the mustard, small onions, dry red chilli, curry leaves and keep it aside and let it cool down. After it cools down, add the mustard, curry leaves mixture into the curd mixture. Add fenugreek powder to it. In a very low flame heat the pulisherry for a few seconds. If the flame is high, the curd might separate out into water. So see to it that it doesn’t happen.After taking it out from the flame, serve with rice and other dishes.