Pulissery is a traditional recipe from Kerala Cuisine. It is extremely delicious with rich flavors that will leave you craving for more. It is a very basic and simple recipe and comes together quickly. [We have shared a video at the end to show how we make it in the Framed Recipe's kitchen. Don't forget to watch it.]
The most popular type of pulissery for Sadya (feast) is the mampazha pulissery (or the Mango Pulissery). Since I do not find mangoes that are suited for pulissery often here, I try to use other ingredients to recreate the same flavor.
Enter the stage - the granny smith apple. It is sweet and sour and hence suits perfectly for the pulissery recipe. And since it cooks super fast, it takes less time to prepare the dish also.
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WHAT GOES IN A PULISSERY?
Usually seasonal fruits - something that imparts a sweet and sour taste when cooked would work perfectly. Think mango, Pineapples, slightly ripe plaintains etc.
PULISSERY AND MORU CURRY - HOW ARE THEY DIFFERENT?
I have a recipe for moru curry using chayote squash. It is more less same as the recipe for this apple pulissery. So whats the difference? Well, my understanding is that moru curry uses regular vegetables (think Yam (suran/Elephant Yam), kaaya (raw plaintain), Vellarikka (Madras Cucumber) etc. where as for pulissery we use fruits - especially ones that cook and hold their shape well and impart a sweet and sour taste. The key difference is about the inherent sweet-sour taste in pulissery. If you know a more scientific/traditional explanation for the difference, please let me know in the comments.
APPLE PULISSERY - HOW MUCH GRAVY?
Depends! Typically in a Malayalee lunch, there will be rice, a couple of side dishes and one gravy dish like Sambhar. There are times when I serve this apple pulissery as a gravy dish and then there are times when I serve this as a side. Both work! Adjust the quantity of water based on how you plan to serve it.
WHAT ELSE CAN I SERVE WITH IT?
Rice is the Go-to for this gluten-free dish. Any dish served during a sadya would work well. If you are not making it as part of a sadya, then any of the following work well.
- Kale Thoran - Kerala style Kale stir fry
- Mustard Leaveswith chana dal - Another way of making a stir fry but uses chana dal for added protein.
- Green Peas Thoran - Green peas and carrot stir fry with coconut. Tastes delicious!
- Chicken Fry - If you like chicken, try this delicious chicken fry with coconut oil to go with the apple pulissery. It is a delicious combination.
Note:For a sadya I do not use onion or garlic.
You can store leftovers in an airtight container for 3-4 days in the refrigerator. Reheat on stove-top or microwave it for a few seconds.
Most of the typical sadya dishes use coconut. I have a Coconut 101 for you if you are interested in knowing more about COCONUT.
We are nuts about coconuts at Framed Recipes. 🙂
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
- Adjust quantity of water depending on whether you want to make it like thick side dish or a gravy dish to serve on rice.
- Red chilli powder - use any Indian red chilli powder (ground red chillies) or a combination of Paprika and Cayenne pepper. Adjust the quantity to suit your taste.
- Turmeric stains everything it comes in contact with(clothes, fingers, counter tops etc.). Watch out! 🙂
- Use coconut oil for the authentic taste. Other tadka/tempering options
- Use a pinch of methi powder along with methi seeds.
- use a pinch of minced ginger
- 1 Granny smith apple (approx. 80-100 gms)
- 1 cup yogurt; whisked to remove any lumps
- 1 tsp Red Chilli Powder; adjust to taste
- ½-3/4 tsp Haldi/Turmeric
- Salt to Taste
- 1 tsp Jeera/Cumin Seeds
- ¾ cup coconut
- 1 tbsp Coconut oil
- 1 tsp Mustard Seeds
- 1-2 Whole red chillies
- Few Methi seeds
- Few curry leaves
Add apple, red chilli powder, haldi and salt in a medium sauce pan. Add about a cup of water and mix well.
Cover and cook on medium flame until apple pieces turn translucent.
Meanwhile, grind coconut and jeera to a smooth paste using a little water.
Once apples are cooked, add the ground coconut paste and bring back to a boil.
Turn the heat to low. Add the whisked yogurt. And mix well to combine.
Turn off the heat.
Prepare the tadka/tempering - Heat oil in a small frying pan and when the oil is hot, add mustard seeds. When it starts popping add the methi seeds and red chillies and curry leaves.
Pour the spices along with the oil into the pulissery.
I am planning to deck up in the gorgeous Veshti mundu and enjoy the delicious sadya.