Puliserry is a common but integral dish in Kerala cuisine. It is a yogurt based dish that can be made using different vegetables but I like Chembu/ Taro the most. The cooked Chembu/ Taro releases its starch and makes the sauce thick, binding together the whole dish beautifully.
2 - Chembu / Taro root
1 Cup - Yogurt
1/4 Cup - Coconut
2 - Green chilly
1/8 Teaspoon - Jeera / Cumin powder
1/4 Teaspoon - Turmeric powder
1/2 Teaspoon - Chilly powder
Ginger Small Piece (approx 1 cm)
1 - Shallot (small)
Seasoning / Tadka
1/2 Teaspoon - Mustard seeds
1 - Shallot (thinly sliced)
2 - Dry Red Chilly
- Peal the Chembu or Taro root and cut it into bite-size pieces.Cover and cook with some salt and water on medium heat. Keep it aside.
- Grind the coconut, green chilly, jeera, chilly powder, turmeric powder, ginger and shallot together in a blender to make a smooth paste.
- Add this paste to the cooked Chembu. Add yogurt and cook for not more than 2 minutes. Overheating will cause the yogurt to curdle.
- Splutter some mustard seeds. Add curry leaves, shallot and dry red chilly. Add this to the chembu mixture.
- Enjoy with warm rice