Ingredients
Thick butter milk or curd -1lit
Salt-to taste
For grinding
Grated Coconut -1/2cup
Garlic flakes-3
Cumin -1/2tsp
Turmeric powder-1/4tsp
Green chilly-2
For seasoning
Coconut oil-1tbsp
Mustard seeds-1/4tsp
Chopped small onion-3
Dry red chilly-2
Ginger-very small piece(opt)
Fenu greek seeds-10
Curry leaves-1 string
Method
Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.
Mix the paste with buttermilk and add salt.
Keep on low fire by stirring till it is fairly warm-never let to boil
Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .
Curryworld 
hi veena chechi,
my name is neetu and i’m from kochi. i’m totally new to cooking and i’ve been on the lookout for good homemade food recipes. i’ve tried to make pulissery twice before without success but thanks to your recipe, i made tasty pulissery today!!
keep up the good work and please,please add more recipes for people like me :):).
regards,
neetu
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i am not an Indian, but I have a best friend who is Indian from Kerala, and I love her cooking so much. Since we are now half away around the world apart, noone cooks Indian food for me anymore, thanks to your recipes, I can now indulge myself in Indian food again.
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We made this pulisserry today.turned out great ….very tasty and we all enjoyed having it.
we are surprised that this simple recipe gives such a divine taste and moreover for bachelors like us these type of simple & less time consuming recipes will be very useful.
Even on week days we can make it in a quick time.
Thanks once again for this nice recipe.
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gud one i heard abot pulissery with out cocknut and also boiling till it become somewat pasty. is it true
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I have tried kalan earlier. Now I tried morukachiyattu and it tasted well. Thanks.
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Chechi..njn dubail aanu.ivide laban vech moru kond enth undakkiyalum enk ok akunilla.entha cheyande.
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