DISH NAME : MORU CURRY/ PULISSERY (VEG IN COCONUT CURD GRAVY)

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

The cucumber used in this recipe is popularly known as Madras cucumber. It is oval in shape with stripes of green and yellow. The flesh is juicy and cruncy and is mainly used for cooking after peeling and deseeding.

Ayurvedic Note

1) Buttermilk cools the body. Addition of cucumber gives an additional coolness.
2) Quenches thirst, normalises appetite.
3) Helps in bowel movements.
4) Good for those suffering from IBS(irritable bowel syndrome) and hemorrhoids.
5) Can be used as thirst quencher during summers by adding 3/4 th cup room temperature water to 1/4 cup moru kachiyathu. Add salt as required.

Note

1) Buttermilk should be slightly sour. If it is very sour, the sourness will further increase after cooking and cannot be eaten. Also if it is not sour at all the curry will be bland.
2) Use buttermilk at room temperature.
3) Madras cucumber can be substituted with Ashgourd.
4) Some disagree with the idea of boiling buttermilk, but i follow this method and hence have given the note regarding the sourness of buttermilk.
5) Addition of red chilli powder in tempering is only to give a good color to the curry.

Method

1) Grind together coconut, cumin, green chillies and buttermilk to a smooth paste.
2) Cook cucumber with 1 cup water, salt and red chilli powder till cucumber is done.
3) Now add coconut paste and bring to a boil stirring.
4) Remove from fire.
Tempering:-
1) Heat oil.
2) Splutter mustard, then add fenugreek, red chilli cut into two and curry leaves . Put off fire.
3) Then add chilli powder. Pour over curry.

Serving Suggestions

Serve with rice.