One thing I like the most in Nagercoil Samayal is Pulissery. Pulissery is my favorite dish. It is tangy and not that much spicy. It has a very nice flavor. Once, I had this beetroot pulissery in a wedding feast in Nagercoil. It was very tasty and superb. I loved it to the core. I loved the colour. I loved the attractive pink. I thought my kiddo will love this pulissery. And actually, she did. It went well with a cauliflower podimas. I had more pulissery and vegetables with very less rice. I felt tummy full after the lunch menu.
Other Pulissery recipes,
Thadiyangai Pulissery or White Pumpkin Pulissery
Vendakkai Pulissery or Ladies Finger Pulissery
Beetroot Pulissery | Beetroot Kuzhambu with Yogurt
| Prep Time : | Cook Time: | |
| Yield: 3 cups | Svg Size: 1/2 to 1 cup | |
Average Rating: 5 for 5 | Calories per Serving: 100 | |
| Posted By: Sabari | Cuisine: Kerala |
Ingredients
- 1 small Beetroot
- 1 cup curd
- salt
to grind it to a paste
- 1/4 cup grated coconut
- 2 green chillies
- 1/4 tsp cumin seeds
- 1 garlic clove
for tempering | thalippu | tagka
- 1 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp urid dal
- 1 red chilli
- few curry leaves
- a pinch asafoetida
Quick Procedure
- Finely chop beetroot. Wash it once. Cook beetroot adding a cup of water, till it becomes soft.
- Take coconut, cumin, green chillies and garlic clove in a blender and grind it. Add it to the cooked beetroot. Let it boil once. Let it cool down to a warm temperature.
- Beat curd and add it to the cooked beetroot.
- Heat a pan. Add mustard seeds, urid dal. Let them sputter. Add curry leaves and red chillies. Switch off the flame and add asafoetida.
- Add this tadka to pulissery. Let it settle for a few minutes. Pulissery is ready now.
Stepwise Pictures
| Finely chop beetroot. Wash it once. Cook beetroot adding a cup of water, till it becomes soft. |
| Take coconut, cumin, green chillies and garlic clove in a blender and grind it. Add it to the cooked beetroot. Let it boil once. Let it cool down to a warm temperature. |
| Beat curd and add it to the cooked beetroot. Add salt too. |
| Heat a pan. Add mustard seeds, urid dal. Let them sputter. Add curry leaves and red chillies. |
| Switch off the flame and add asafoetida. |
| Add this tadka to pulissery. Let it settle for a few minutes. Pulissery is ready now. |
Tasty, tangy and spicy side dish that can go well with samai, varagu and rice. Healthy too.
