Kumbalanga Pulissery
Preparation time : 10 minutes | Cooking time : 25 minutes | Servings : 5
Ingredients
For paste
Coconut – 1/2cup
Green chilli – 2
Small onion – 4
Jeera – 1tsp
Raw rice – 1/2tsp
For curry
Ash guard - 2cup (chopped)
Salt – to taste
Turmeric powder – 1tsp
Curd – 1cup
Coconut oil – 2tsp
Mustard – 1tsp
Red chilli – 2
Curry leaf – 2spring
Hing – 1/4tsp
Steps
Add coconut, green chillies, small onions, jeera, raw rice to a mixer jar and grind it to a fine paste. Keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add ashguord, salt, turmeric powder 1/2cup of water and allow to boil for 4 -5 mins.
Next add ground masala, required water and continue to open cook until the raw smell goes.
Press cancel. Transfer to a bowl and add beaten curd into the mixture. Mix well.
Clean the pot. Press sauté. Add coconut oil, mustard, red chilli, curry leaf and hing and allow it to splutter. Switch to Off mode. Finally pour this tempering into the pulissery.
Serve hot Kumbalanga Pulissery with steamed rice.
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