Beetroot Leaves Pulissery- Cooked With Coconut & Yogurt
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
To grind
  • Coconut, grated- 1 cup
  • Ginger- 1-inch slice
  • Green chili- 1
  • Fenugreek seeds- ½ tsp
  • Cumin seeds- 1 tsp
  • Beetroot leaves, chopped- ¼ cup
  • Water- ½ cup
For cooking
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2
  • Curry leaves- 8 leaves
  • Shallot, chopped- 1 large shallot or 3 small/pearl onions
  • Beetroot leaves, chopped- 1½ cups
  • Salt- 1½ tsp
  • Yogurt- 1½ cups
Instructions
  1. To a blender jar, add all the ingredients mentioned 'to grind'. Grind to a smooth paste.
  2. I've used beetroot leaves for making this, beet leaves can be replaced with spinach, swiss chard or even kale leaves.
  3. I cooked the pulissery in a claypan, or use a regular saucepan.
  4. Place the claypan over medium heat, let turn hot.
  5. Add coconut oil, let turn hot.
  6. Add mustard seeds, let them splutter.
  7. Add dried red chilies & curry leaves, saute for a few seconds.
  8. Add shallots, season with 1 tsp salt.
  9. Cook till shallots turn golden in color.
  10. Add beetroot leaves, saute for a few minutes till the leaves turn soft.
  11. Add the ground coconut, combine well.
  12. Rinse the blender jar with ½ cup water & add that.
  13. Cook for a few minutes.
  14. In a bowl, take the yogurt & combine well using a whisk.
  15. Take the pan off the heat & add the yogurt; combine well thoroughly.
  16. Don't add yogurt when the pan is placed on the heat, the yogurt will curdle if the mixture is hot.
  17. Keep the pulissery covered for a few minutes.
  18. Serve as a side dish with rice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/beetroot-leaves-pulissery-cooked-with-coconut-yogurt-kerala-recipe/