In Kerala, for lunch, if there is no fish curry, rice will be always accompanied by a simple curry. It’ll be either coconut curry or coconut-yogurt curry (pulissery gravy).
This is one of the easiest curries to make. My grandma serves this curry with rice & dried tuna chammanthi, it’s such a simple lunch yet comforting. While in my dad’s family, this curry is often served with spicy fish curry & rice, that way the spiciness of the fish curry will be balanced by the coconut curry.
There are a few ways of making this curry, most add cumin seeds while grinding the coconut. My grandma adds fennel seeds, it imparts a different taste & flavour.
Sharing my grandmas recipe with you all, this has to be poured over hot rice, tastes better with dried shrimp or tuna chammanthi & pickle.
Dried Shrimp Chammanthi, Click Here For Recipe
- Coconut, grated- 1½ cups
- Green chilies- 1 or 2
- Fresh ginger- 2-inch slice
- Fennel seeds- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ½ cup or enough to make a smooth paste
- Coconut oil- 1½ tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- Water- ¼ cup
- Salt- 1 tsp
- To a blender jar add the above-mentioned ingredients 'to grind' & grind to a smooth paste.
- Place a claypan or non-stick pan over medium heat.
- Add oil, when the oil turns hot, add mustard seeds, let splutter.
- Add dried red chilies and curry leaves, saute for a few seconds.
- Lower the flame and pour the ground coconut to the pan.
- Rinse the blender jar with ¼ cup water & add the water to the pan.
- Don't make this curry too watery.
- Add salt and combine well.
- Cook the coconut curry over medium heat for a few minutes, don't let the curry come to a boil.
- When the curry starts to boil, take the pan off the heat and keep it covered.
- This coconut curry along with rice & dried shrimp chammanthi tastes delicious.
- Also goes really well with spicy fish curry and rice, pour the fish curry and coconut curry over the rice, combine well & enjoy.
