KAALLAN , PULLISSERY

Call it by different names, its the same for me. Kaallan is thicker than the rest. This is how I make it without curdling. Skip the coconut and its called kachiya moru or moru curry.

INGREDIENTS

1. 2 cups raw banana, or zucchini squash) (200 gms.)
2. 1 cup water
3. 1/2 tsp turmeric powder
4. 1/2 tsp cumin powder
5. 1 Tbsp chopped onions (I know shallots are good but using onions is easier for me)
6. 1 small garlic clove
7. 4 curry leaves
8. 1 green chili
9. 1/2 tsp chili powder(it augments the yellow color of the turmeric)
10. 1/2 cup grated coconut
11.  water as required
12. 1 cup  yogurt(whole milk yogurt , should not be very sour)
13. salt as required(1-1/2 tsp, less if using very sour curd)

For Seasoning

1. 1/2 tsp mustard seeds
2. 1/2 tsp fenugreek seed powder(roasted fenugreek powder)
3. 1 dry red chili
4. 2 tsp finely chopped onions
5. 5 curry leaves
6. 2 tsp oil

METHOD

• I use a pressure cooker to cook the plantains.
  

• Put the plantains and 1 cup water in the pressure cooker . Add sufficient salt.Cook for 1 whistle on high flame and cook on low heat for 5 minutes. Turn off the stove.
  
  
  
  

• In the meantime . Put 1/2 cup coconut , 1 tbsp. chopped onions , garlic clove , 4 curry leaves , 1 green chili , 1/2 tsp turmeric powder , 1/2 tsp cumin powder , 1/4 lukewarm water in a mixie jar and grind to a fine paste.
  
  
  
  

• Open the pressure cooker , put the ground mixture in and boil on medium low flame for 2 minutes.
  

  

  
  
  

  

• The arrappu(ground mixture) should cook well and raw smell should go. 
• Meanwhile beat the yogurt by hand or in the mixie .
  

  

  
  
  

  

• After the ground mixture is cooked and boiling,  turn off the stove and wait for the boiling to stop.
  

  

•  Now pour in the beaten curds.  Stir continuously for about 2 minutes. This helps to avoid curdling the buttermilk/curd. Check for salt. Cover and keep.
  

• Heat a seasoning pan, when warm pour oil, when the oil is hot, add 1/2 tsp mustard seed, when the seed splutter, add onions, curry leaves, dry red chili and 1/2 tsp fenugreek powder. Turn off the stove, cover and keep for a minute or two. Open the lid, the onions should be brown by now. Pour this into the pullissery.
  

        

STRAWBERRY PULLISSERY

• Instead of the plantains, use 1 or 2 cups of chopped strawberries. Don't overcook the strawberries. First boil the ground coconut mixture(arrappu) and then put in the chopped strawberries. No need to boil the strawberries. Turn off the stove and then pour in the buttermilk or beaten curd.
  
  
  
  
  
  
  
  
  
  

NOTES

• Dilute as necessary.
• My mother uses buttermilk(curd from which butter has been manually removed).