|
Ingredients
|
For 10
|
|
Vegetable marrow
(mature)
|
½
|
|
Raw green mango
|
1
|
|
Turmeric
|
½ tsp
|
|
Salt
|
to taste
|
|
Coconut
|
1
|
|
Green chillies
|
3
|
|
Parboiled rice
|
1dsp
|
|
Buttermilk
|
750ml
|
|
Oil
|
15ml
|
|
Red chilli
|
1
|
|
Curry leaves
|
a few spring
|
|
Mustard seeds
|
1 tsp
|
Peel marrow and mango and cut into even-sized piece. Add
turmeric and salt and just sufficient water to cook dry. Grate and grind
coconut, rice and green chillies and mix well with buttermilk. Pour this
mixture into the pan. Test for salt, adding more if needed, and bring to a
boil. Remove. Heat the oil. Add curry leaves, mustard seeds and broken red
chilli. When seeds crackle, pour over pulliserry and mix well.
N. B. Instead of coconut, Bengal gram flour can
be used, in which case simmer mixture for 10 minutes.
