Pulissery / Moru Curry/ Yogurt & Coconut Curry

Pulissery / Moru Curry/ Yogurt & Coconut Curry

Pulissery / Moru Curry/ Yogurt & Coconut Curry

Pulissery / Moru Curry/ Yogurt & Coconut Curry

This sweet and sour traditional dish need no introduction among Keralites. Puliseery is also known as ‘moru curry’ in the Northern part of Kerala. Coconut is ground together with garlic, cumin seeds, fenugreek, shallots and turmeric to fine paste and then cooked with yogurt and finally a typical Kerala style tempering is given to finish. So, today let share with you this super delicious Pulissery / Moru Curry/ Yogurt & Coconut Curry recipe with you all.

A very important, versatile  and must to have side  dish for all sadya’s. Especially for Onasadya, pulissery plays a prominent role.  Traditionally  pulissery is served in between the meal (courses),  after the payasam, to cleanse your palate. There are so many variations of pulissery- pineapple puliseery, manga pulissery and cucumber pulissery are a few to name.

Pulissery / Moru Curry/ Yogurt & Coconut Curry

One of the most common side dishes from Kerala and it’s very ease  to make. Any newbie can make this and enjoy it with rice. The steps involved in making pulissery is very easy and in no time you can have your, side dish ready for lunch or dinner.

Do try out this wonderful Pulissery / Moru Curry/ Yogurt & Coconut Curry  recipe and let me know how it went in comments below..

Pulissery / Moru Curry/ Yogurt & Coconut Curry Recipe


  • Grated coconut -1 1/2 cup
  • Cumin seeds – 1/4 Tsp
  • Fenugreek – 1/4 Tsp
  • Shallots – 3-4 each
  • Garlic – 4 cloves
  • Turmeric powder -1/4 Tsp
  • Curry leaves – 1 sprig
  • Green chilly – 2 each, chopped
  • Yogurt – 1 cup
  • Water – 1/2 cup
  • Coconut oil- 1 Tsp
  • Mustard seeds- 1/2 Tsp
  • Shallots – 1, sliced for temepring
  • Dry chilly – 2 each
  • Salt to taste


  1. In a food processor, ground together, grated coconut, turmeric, garlic, fenugreek, shallots and cumin seeds.
  2. Make sure to process it to fine and smooth paste consistency.
  3. You can a tiny bit water to ease the blending process.
  4. To this add curry leaves and green chilly, and just run (pulse) the blender for couple of seconds.
  5. You just crush the curry leaves only, otherwise it turn pulissery  bitter in taste.
  6. Now you can transfer the mix into a skillet and cook on medium fire.
  7. Beat the yogurt with water well, keep aside.
  8. Add the beaten yogurt to the cooked coconut and spice mix.
  9. Heat up the mixture for a minute, do not let it come to boil.
  10. Remove from the fire and set aside.
  11. For tempering, in an another skillet, heat coconut oil.
  12. Add mustard seeds first and let it pop up.
  13. Now add, dry chilly and let the flavor to infuse.
  14. Remove from the fire and slowly stir in the cooked coconut-yogurt mix.
  15. Now you pulissery is ready.

Note: After  adding the beaten yogurt to the cooked coconut paste, pay special attention to, not to boil the mixture. Boiling it, at this stage may get the mixture curdled. You just need to heat the mixture and remove from fire.

Similar Recipes..

Mambazha Pulissery

Pineapple Pulissery

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Bone Appetite & Happy Cooking!


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