Name: Pulissery - curd based curry with spinach recipe by usha balagopal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Curd 2 cups thick & beaten; 1 cup - Spinach leaves finely chopped; 1/2 cup - grated Coconut; 1/2 tsp - Cumin seeds; 1/2 tsp - Red chilly powder; 1/2 tsp - Turmeric powder; 1 & a 1/2 tbsp - cooking Oil (coconut oil); 1/2 tsp - Mustard seeds; 1 - dry Red chilly torn to bits; few Curry leaves; 1/4 tsp - Fenugreek seeds

ABOUT Pulissery - curd based curry with spinach RECIPE

This is a curd based curry. A typical dish served as an accompaniment with rice. A healthy, quick and a nutritious dish.

Ingredients Serving: 2

Curd 2 cups thick & beaten
1 cup - Spinach leaves finely chopped
1/2 cup - grated Coconut
1/2 tsp - Cumin seeds
1/2 tsp - Red chilly powder
1/2 tsp - Turmeric powder
1 & a 1/2 tbsp - cooking Oil (coconut oil)
1/2 tsp - Mustard seeds
1 - dry Red chilly torn to bits
few Curry leaves
1/4 tsp - Fenugreek seeds

Instructions

Finely chop spinach leaves and green chili by washing thoroughly and patting dry.
Make a fine paste by grinding coconut, turmeric and cumin seeds, by adding 1 tbsp. of water and set aside.
Add half table spoon of oil to a pan and drop in chopped spinach and green chili. Cook on low flame for nearly 3 minutes until leaves are cooked.
Add in above ground coconut paste along with half cup of water. Season with salt and gently stir.
Now on low flame, add in beaten curd by stirring for another 2-3 minutes. Turn off the flame before it starts to boil.
In another pan, add oil and crackle mustard seeds and fenugreek. Add in broken red chili, shallots and curry leaves.
Saute until shallots turn golden brown. Add in curd mixture to the above tempering. Stir and turn off the flame. You can serve this hot with rice.

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