Monday, April 16, 2018

Mathanga Pulissery | Ash gourd Mor Curry | Thadiyankai Mor Kuzhambu

Mathanga Pulissery, a delicious and creamy curd based curry from Kerala.For this week of Mega BM, i have chosen the theme "No garlic & No onion" foods. In Ayurveda and in few religions, onions and garlic are considered as more of medicine than a food, so still they avoid cooking with onions & garlic. But in our cooking, onions and garlic are the integral ingredients and i almost use them for every meal on daily basis, hence i had chosen this theme as challenge and was searching for some authentic "No onions & No garlic" recipe. To my surprise, there are quite lot of recipes that doesn't need the both ingredients !!! Ok, let's start off this theme with creamy mathanga pulissery.
Pulissery is usually prepared with the vegetables like ash gourd, ripe mango & cucumber or sometimes even without any vegetables. Here in the recipe i have used ash gourd and it turned out so delicious, we had it with rice and parippu vada, this combination is our family favorite. Pulissery is quite similar to the mor kuzhamabu in Tamilnadu with little variation here and there. 

Mathanga Pulissery

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Ash gourd -  1 cup(cubed)
Curd - 1 cup
Green chili - 3
Turmeric - 1/4 tsp
Salt - to taste
To Grind
Coconut - 1/4 cup
Cumin seed - 1/2 tsp
To Temper
Coconut oil -1 tsp
Mustard & urad dal - 1/2 tsp
Fenugreek seed - 1/4 tsp
Red chili - 2 

Procedure
Cut the ash gourd into cubes, put into sauce pan and add enough water just to cook the ash gourd. Place it on heat and let it cook.In the mean time, grind the green chili into coarse and keep it aside. Then add the ingredients listed under "To Grind" into mixie jar and grind into smooth paste.Once the ash gourd is cooked and became soft, add the green chili, coconut paste and turmeric powder.Mix it all together and add enough salt and water(if needed). Let it cook until the raw smell of chili & coconut leaves. Keep the flame in low. Take the curd and whisk it smooth.Add the curd into ash gourd and mix it well. Let it simmer for 2 mins & switch off the flame. Temper the ingredients listed under "To temper" and add into the pulissery.Quick and tasty Mathanga Pulissery is ready to serve.
Notes:
  • Adjust the green chili as per your taste.
  • Sour curd tastes best, but if you don't like sour curd, you can use fresh curd too.
  • Coconut oil gives great flavor to the curd, so highly recommend to use for tempering.
BMLogo 

13 comments:

  1. Fingerlicking goodness, my kind of curry. I can have this curry with some hot piping rice and pickles. My kind of comforting food.

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  2. Wow! This version is so simple and I am sure very flavorful.

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  3. I had loved this curry when I made it with another veggie..the flavors n the curry are absolutely amazing, would love to try this with ashgourd next time.

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    1. Give a try with ashgourd, i'm sure you will love it, Vaishali

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  4. Love this pulissery... Guess what Sandhiya, I can cook without onion and garlic but its hard to cook without coconut. Cooking without coconut will be a real challenge for me. ;-) Love that serveware.

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    1. Yep, you're right, i forgot to include coconut in the list :-) it's really hard for me too to cook without coconut !!! Thanks Vidhya.

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  5. Mor curry is one of my fav side dishes for rice. With appalam and hot steaming rice, it would be divine. Love your presentation. It looks too good...

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  6. My favorite looks divine ,Can happily have this with rice and poriyal!!

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  7. i love pulissery!!!! One of my favorite curries, something similar to our morekuzhambu!!! Perfect with rice!!!

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  8. That is such a creamy and delicious looking pulissery Sandhiya. I love these yogurt based dishes, so comforting to have with some steamed rice.

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