This dish is slightly tangy,salty and spicy.I’m sure if the yoga guru, Baba Ramdev reads my blog here, he would definitely talk about this recipe to his followers in the next Satsang meeting. 😀 His favourite veg lokki/Ash gourd is used here in this recipe.Need less to mention about the health benefits of this veg.It’s a wonder how we transform this bland veg into a great dish through this recipe.It’s the most preferred dish of my maternal family and yes, a personal favourite of mine too.Recipe is given below.
Serves 6
prep time 15 to 20 mnts
Ash gourd/Lokki – one soup bowl full ( diced)
Raw banana – 1/2 cup (diced)
Freshly grated coconut – 1 cup
curd ( sour) – 1 1/2 cup
cumin seeds 1 tsp
green chillies – 2 to 3
fenugreek seeds – 5 nos
mustard seeds – 1 tspn
curry leaves – 2 strands
whole red chilly – 2 nos
turmeric pdr – 1/2 tsp
salt – to taste
1. In a pressure cooker, add the ash gourd and raw banana along with 2 cups of water. Add turmeric pdr and salt . Cook for 3 whistles
2. Grind coconut , cumin seeds and green chillies into a fine paste using curd. If the curd is too sour , do not add the whole curd at one go.You may use some water instead.
3. Add the ground paste into the cooker on top of the cooked veggies and stir continuously. Do not stop stirring as it may lead to separation of curd.Once it comes to a boil, cook on high heat for 2 minutes. Switch off the flame.
4. Now it’s time for the seasoning.Crackle mustard seeds, fenu greek seeds and red chillies in a tbsp of oil. Add curry leaves also.
5. Pour the seasoning over the pulissery and mix gently.
Serve with plain rice and papad.


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