Sunday, October 23, 2011

Pulisseri / Mor Kuzhambu - Kerala recipe

Mor means Buttermilk and Kuzhambu refers to the category of South-indian gravy that's usually eaten as the first course with rice. The second course is Rasam which is spiced soup (also eaten with rice).  I shall write more on South-Indian meals later :) 

Mor Kuzhambu is one of the easiest dishes to prepare within 15 minutes - end-to-end, this is. The ingredients are also fairly simple and usually available in any Indian kitchen. Therefore, this has become my go-to dish when I'm running out of time or very hungry back from work, with no energy to cook anything elaborate.
Pulisseri / Mor Kuzhambu

Shobana chithi (mom's sis) wrote a detailed email to me on how to make Pulisseri (a more common name in Kerala for Mor kuzhambu) the perfect way. I follow her recipe to the T with all success every single time.

What She Uses -

Oil - 1 tsp
Black mustard seeds- 1 tsp
Fenugreek seeds - 3/4 tsp
Dried red chillies - 4 nos.
Curry leaves - 1 or 2 strips

Vegetable like Okra(Lady's finger) or Old cucumber (Malabar velliri) or Brinjal/Eggplant or Colocasia/Cheppankizhangu - 2/3 cup

Plain Yogurt or Curd - 3/4 cup (Slightly sour is ok)

Coconut (grated) - 1/3 cup
Green chillies - 4 nos (Adjust to taste)
Salt - to taste

How My Chithi Makes Pulisseri -

  • Take a thick-bottomed pot/sauce pan, heat oil and splatter mustard and fenugreek.
  • Throw in curry leaves and then add red chillies(broken).
  • As it splatters, add some water.
  • Cook any vegetable (cucumber/okra/brinjal) with salt and a minute pinch of turmeric. Colocasia/ Cheppankizhangu has to be pressure-cooked and peeled before adding. Fry Okra/Brinjal first in oil for 3-4 mins and then add water.
    • I have used cucumber here. 

  • While it's cooking, grind coconut and green chillies to a very smooth consistency.

  • Add some curd and beat in the mixer itself.
  • When the veg is cooked, turn off the heat. Add the contents of the mixer, stir and turn on to medium. (This will prevent the curd from splitting for inexperienced people.)
  • Once it is on, it needs your undivided attention. Keep stirring. Check for salt and add if not enough.
  • In 3-4 minutes, you should see frothing along the edge when not stirring. Turn off.

  • DO NOT close the pot. Stir and close ajar with the spoon/ladle inside after 5 minutes. If you think it might be overdone, transfer to a serving bowl immediately. That might help if it's not too late.

  • Starting with the garnish helps in finishing the job in one pot and the essence of red chillies adds flavor.
Pulisseri/ Mor Kozhambu
 I served it with fried Okra/Lady's finger.
Fried Okra/Lady's finger


  1. Love your blog name!! I'm not too familiar with Indian cuisine, but I love eating Indian food and this sounds delicious! Especially for 15 minutes of effort- when I'm lazy, I usually just microwave leftovers :D I've never had fried Okra before- I'm not too much of a fan of it normally, but I love anything fried- now I want to try it!

  2. Thanks, Von :) I shall post the recipe for fried Okra soon. This Pulisseri gravy is eaten with white rice and any vegetable. I chose Okra that day. Mustard-braised cabbage is another quick veggie I make, that goes well with this Pulisseri.


Did you like it? Found something interesting? Do you have a alternate way of doing it? Please leave a line here. Thanks!


Related Posts Plugin for WordPress, Blogger...