Pulissery

Dassana Amit identifies Moru Curry with Pulissery and describes this selected version as her mother’s Kerala yogurt-curry recipe. It combines sour curd, a smooth coconut paste and a separate spice tempering, and she associates the dish with Onam Sadya.

Fresh grated coconut, chopped green chilies and cumin seeds are ground smooth with their separate water. Sour curd is whisked with another portion of water and turmeric, then mixed with salt and the same coconut paste.

The yogurt-and-coconut mixture is heated gently over low heat, stirring at intervals. Once steam appears, the heat is switched off and the pan is covered; the recipe keeps this delicate mixture below a boil.

Coconut oil heats in a separate pan. Mustard seeds crackle before curry leaves, fenugreek and broken dried red chilies are added, followed by sliced pearl onions and finely chopped ginger. The onions are sautéed until golden.

The entire tempering, including its oil, is poured into the curry. A short covered rest lets the flavors combine, then the selected optional coriander leaves garnish it. The author offers this mildly spiced, tangy curry hot or warm with ready steamed rice.