Vellarikka Pulissery
Yellow cucumber cooked in a tangy yogurt and coconut gravy.
About this dish
Vellarikka Pulissery is a cornerstone of the traditional Kerala Sadya (feast), particularly in the Travancore region. It is a 'temple-style' cooling gravy that balances the watery crunch of yellow cucumber with the richness of coconut and the sharp tang of tempered yogurt. Unlike its cousin 'Moru Curry', Pulissery is characterized by a thicker consistency and a pronounced sweetness from the fruit or a touch of jaggery.
Ingredients
The Base
- 2 cups (300g) Yellow Cucumber (Vellarikka), peeled and cubed
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 cup water
- Salt to taste
Coconut Paste
- 1 cup fresh grated coconut
- 1/2 tsp cumin seeds (jeeragam)
- 2 green chilies
- 1/4 cup water for grinding
Yogurt Mix
- 1.5 cups sour yogurt, whisked smooth
- 1 small piece of jaggery (optional)
Tempering (Tadka)
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds (methi)
- 2 dried red chilies, halved
- 1 sprig curry leaves
Method
- 1
Cook the Cucumber
In a heavy-bottomed pot or 'manchatti' (clay pot), combine the cubed cucumber, turmeric, chili powder, salt, and water. Cover and cook on medium heat for 8-10 minutes until the cucumber pieces are tender and translucent but not mushy.
- 2
Prepare Coconut Paste
While the cucumber cooks, grind the grated coconut, cumin seeds, and green chilies into a very fine, smooth paste. Use just enough water to facilitate grinding. A grainy paste will ruin the silky texture of the Pulissery.
- 3
Incorporate Coconut
Add the ground coconut paste to the cooked cucumber. Stir well and simmer on low-medium heat for 2-3 minutes to remove the raw smell of the coconut. Do not let it boil vigorously.
- 4
Whisk the Yogurt
Ensure the yogurt is at room temperature and whisked thoroughly to remove any lumps. If the yogurt is cold or lumpy, it will curdle when added to the hot pot.
- 5
Add Yogurt
Lower the heat to the absolute minimum. Pour in the whisked yogurt slowly, stirring continuously in one direction. This prevents the mixture from breaking.
- 6
Gentle Heating
Heat the mixture just until it starts to steam and tiny bubbles appear around the edges (about 2-4 minutes). Do not let it reach a rolling boil, as the yogurt will separate into whey and solids.
- 7
Balance Flavors
Add the small piece of jaggery if the yogurt is very sour or if you prefer the traditional sweet-tangy profile. Taste and adjust salt. Turn off the heat immediately.
- 8
Heat Tempering Oil
In a small frying pan, heat the coconut oil. Add mustard seeds and wait for them to pop completely. Then add the fenugreek seeds, letting them turn a dark reddish-brown (but not black).
- 9
Final Tempering
Add the dried red chilies and curry leaves to the oil. As soon as the leaves crisp up and the chilies darken, pour the entire tempering over the Pulissery. Cover the pot immediately to trap the aromas.
Notes & variations
- If you don't have yellow cucumber, you can use ash gourd or even ripe mango (Mambazha Pulissery).
- The yogurt must be slightly sour for the best taste; fresh, sweet yogurt makes the dish bland.
- Always use coconut oil for tempering to get the authentic Kerala flavor profile.
- Store in the refrigerator for up to 2 days; reheat very gently on low heat to prevent curdling.
Serve with
Steamed Matta (Red) rice and a side of spicy potato stir-fry or pappadam.
Cook's note
If the gravy curdles, blend a teaspoon of rice flour with a little water and stir it in to stabilize the sauce.