Seasoned Plain yogurt is a classic curry that is present in almost every celebration in Kerala. Pulicheeri (seasoned plain yogurt) can be made with or without coconut. Adding some coconut will give it a unique nutty flavor.
Homemade plain yogurt has impressive health benefits. It’s rich in calcium, and vitamin A. Homemade yogurt is an excellent source of probiotics, helps with weight loss, improves the immune system, aids healthy digestion, and the list goes on. Combine plain yogurt with some turmeric powder, cumin powder, onion, ginger, and garlic, and the health benefits just increase.
The best pulicheeri (seasoned yogurt) is made from the best yogurt. The best yogurt is always made at home. See my recipe for homemade yogurt. Learning to make this classic curry has excellent benefits.
Homemade plain yogurt has impressive health benefits. It’s rich in calcium, and vitamin A. Homemade yogurt is an excellent source of probiotics, helps with weight loss, improves the immune system, aids healthy digestion, and the list goes on. Combine plain yogurt with some turmeric powder, cumin powder, onion, ginger, and garlic, and the health benefits just increase.
The best pulicheeri (seasoned yogurt) is made from the best yogurt. The best yogurt is always made at home. See my recipe for homemade yogurt. Learning to make this classic curry has excellent benefits.
Ingredients
3 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds (uluva)
1 small onion, sliced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 green chile or jalapeño, halved and quartered
2 dried red chile, broken in half
1 sprig curry leaves, stem removed
1 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 cup of shredded coconut
1/2 cup water
2 cups plain yogurt
Cooking Directions
1. Heat 3 tablespoons of oil in a shallow pan over medium heat.
2. Add mustard seeds and cover it with a lid. Allow the mustard seed to pop.
3. Add fenugreek seeds. Let it finish popping.
4. Add the red chile, onion, ginger, garlic, green chile, curry leaves, and salt. Sauté everything well.
5. grind the coconut into a smooth paste in a blender with water one inch above the coconut.
6. Bring the flame to low.
7. Add turmeric powder, and cumin powder and mix well.
8. pore the coconut paste into the sautéed onion, wash out the remaining coconut with 1/2 cup of water and add it in as well
9. Mix the plain yogurt well and add it to the coconut
10. Bring the heat back up to medium.
11. Mix continuously well until the curry is yellow. Cook until you see small bubbles forming on the sides, and turn off the flame. Don’t let it boil.
12. Taste the curry to see if slat is enough. If you need more salt, add some more.
Now the coconut yogurt curry, (mooru curry or pulisheeri) is ready to be served.
