Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

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Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 


Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

  • 1 1/2 cup Curd, beaten with 1/4 cup water
  • 1/4 cup Pineapple, diced
  • 1/2 cup Coconut, grated
  • 1-2 Green Chillies
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Chilli Powder
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig of Curryleaves
  • Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

  1. Peel and dice the pineapple into small pieces.
  2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
  3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
  4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
  5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
  6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
  7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!

Special Note:

  • Pineapple cooks quickly and hence ensure not to overcook it. 
  • Take care not to overboil the curry, else it will get curdled.
  • Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.

 

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Sakkarai Pongal Recipe (Sweet Pongal Recipe)

Sakkarai pongal / Sweet pongal is a classic sweet loved by one and all. It tops among the Neivedhyams (prasadam) offered to God.

This traditional recipe is generally made for the harvest festival, Thai Pongal, which falls in January month, dedicating it to the sun. Sakkarai pongal is made in a new clay/ brass/ earthenware pot in wood fire in the courtyard. Nowadays, this kind of making pongal is disappearing little by little even in villages, making its way for the pressure cooker version.

Samba Pacharisi is a key ingredient used for making this sweet pongal. The other ingredients like jaggery, cardamom and moong dal give extra flavour and tastes heavenly.


Author: Nathiya Adiseshan

Preparation Time : 5 mins

Cooking Time : 30 mins

Serves : 3 to 4

Ingredients

  • 1 cup Raw Rice / Pacharisi / பச்சரிசி
  • 1/4 cup Moong Dal / Pasi Paruppu / பாசிப்பருப்பு
  • 2 cups Jaggery / Sarkarai / சர்க்கரை
  • 3 tablespoon Cashews 
  • 3 tablespoon Sultana Raisins / Kismis
  • 4 pods Cardamom / Elaichi / ஏலக்காய்
  • 1/4 cup Ghee
  • Salt, a pinch
  • Edible Camphor/ பச்சைகற்பூரம் (Mustard size) optional

Here we go!!!

  1. Heat a small pressure cooker with a tablespoon of ghee and roast the moong dal for 3 minutes.
  2. In a bowl, add washed rice and roasted moong dal together. Soak in water for 20 minutes. This will help the rice and dal cook fast.
  3. Then transfer it to the cooker. Add a pinch of salt. Bring it to a boil and pressure cook it for 4 whistles in medium flame.
  4. Meanwhile, heat jaggery in a sauce pan with ½ cup of water until it dissolves completely. Strain it to remove impurities.
  5. Once pressure releases, open the lid and mash the contents well with a laddle.
  6. Pour the melted jaggery and cook everything in a medium flame for 5 minutes.
  7. Add in the cardamom powder. If the mixture is getting dry, add milk/warm water and give a stir.
  8. Pour ghee little by little and keep on stirring till pongal leaves the sides.
  9. Heat a tadka pan with ghee and add cashews and raisins. Fry the cashews until golden brown and raisins fluff up.
  10. Pour it to the pongal along with the ghee.
  11. Mix well and put off the flame.
  12. Serve it!
    Sakkarai Pongal
    A sweet delicacy made from newly harvested rice and jaggery

    Special Note:

  • Use edible camphor very little, if you add more, it may spoil the whole taste with it’s overpowering flavour.
  • After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing.
  • The colour of pongal differs with the colour of jaggery.
  • Drizzle few drops of ghee above pongal while serving.

Bread Burfi

burfi
A decadent burfi full of the creamy wholesome goodness of coconut and brown bread.

Last Week when I was making a surprise dinner for my hero, I was running out of time to make a dessert (I know, its my poor planning), but I saved the day by making this delicious burfi.

The dessert recipe I am sharing here is full of the creamy wholesome goodness of fresh coconut and brown bread. As your teeth breakthrough the burfi, the coconut gives it a satisfying snap, and its a mouthful of bliss. To make this dessert even more healthier, I have used brown sugar but you can use either regular sugar or condensed milk according to your taste, with both sweeteners it tastes great.


Ingredients

  • 4 slices Brown Bread
  • 1.5 cup Milk
  • 1 cup Brown Sugar
  • 1 cup Coconut, grated/dessicated
  • 3 tablespoon Ghee
  • 1/2 teaspoon Cardamom powder
  • Cashews/Raisins

This is how you make this burfi!

  1. Blend the brown bread into crumbs. Soak it in milk and set aside for ten minutes.
  2. Heat ghee in a pan. Roast Coconut in low flame for three minutes.
  3. Add in sugar. Let it melt completely.
  4. Add soaked bread mixture. Stir and continue to cook till the milk gets evaporated.
  5. Add ghee and continue to stir.
  6. Add in cardamom powder, cashews and raisins. Mix well.
  7. Once if starts to leave from the edges of the pan, switch off.
  8. Transfer into a tray. Allow it to cool. Cut into desired shapes.
  9. Garnish with dry fruits of your choice.

  10. Special Note:

  • Place it in an airtight container and store it in refrigerator.
  • Consume within 2-3 days.
  • Condensed milk also can be used as a substitute for sugar.