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April 14, 2010, by: Admin

Okra Pulissery

A kerala dish made using curd , grated coconut and okra.

Servings:

Time Needs:

Category: Vegetarian

Instructions

Wash and slice the okra into one inch round pieces. Add water, salt and turmeric powder to the it and cook till they become soft and tender.

Beat curd and keep aside.

Mean time grind grated coconut with Green chili and cumin seeds and water to form a fine paste. Add the ground paste into cooked okra pieces and boil for another 3 minutes or you see small bubbles coming in the top.

Lower the flame and beaten curd and let simmer for another 2 minutes without letting them boil. Check salt and spices and switch off the flame.

In a small pan heat oil and add mustard seeds, red chili halves, chopped red onion and curry leaves. Once mustard seed starts spluttering remove from the fire and add to pulissery.

Serve hot with rice.

Okra Pulissery

Okra Pulissery

Ingredients

Instructions

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April 14, 2010, by: Admin Okra Pulissery
A kerala dish made using curd , grated coconut and okra.
Servings:	Time Needs:	Category: Vegetarian
Ingredients 6-8 okra 1 cup plain curd 1/2 cup grated coconut 4-5 green chillies 1/2 tsp turmeric powder 1/2 tsp Cumin Seeds A small bunch of curry leaves 3-4 dry red chillies 3-4 red onion 1 tsp oil 1/2 mustard seeds Salt to taste
Instructions Wash and slice the okra into one inch round pieces. Add water, salt and turmeric powder to the it and cook till they become soft and tender. Beat curd and keep aside. Mean time grind grated coconut with Green chili and cumin seeds and water to form a fine paste. Add the ground paste into cooked okra pieces and boil for another 3 minutes or you see small bubbles coming in the top. Lower the flame and beaten curd and let simmer for another 2 minutes without letting them boil. Check salt and spices and switch off the flame. In a small pan heat oil and add mustard seeds, red chili halves, chopped red onion and curry leaves. Once mustard seed starts spluttering remove from the fire and add to pulissery. Serve hot with rice.