Yellow cucumber is a special type of cucumber in India, which is sweeter than normal green cucumbers. In Kerala it is used for Vishu Kani as part of our festival called Vishu. As the preparation phase, yellow cucumber will be planted in Thulam Masam (Malayalam month) or specifically Uchar day and will be harvested just a day before Vishu. Out of 5-6 plants, more than 100 cucumbers can be harvested. Storing yellow cucumbers as it is for the whole year is possible if you make it stand or hang in a certain way.
There are many varierties of cucumber dishes in Kerala cuisine. Pulissery / PulimCurry / MoruCurry is one of them and is served with rice. This has similarities with Kalan, but is different in taste and consistency. Pulissery is watery and uses cumin seeds and curd while grinding coconut.
Ingredients:
- Yellow Cucumber : 200g
- Turmeric : 1/4 teaspoon
- Salt : 1 teaspoon
- Water : 3 cups.
- Grated coconut : 1 cup
- Green Chilli : 3-4 Nos.
- Cumin Seeds : 1/2 teaspoon
- Curd/Yogurt :1/2 cup
- Curry Leaves :7-8 Nos.
- Red Chilli : 1-2 Nos.
- Mustard : 1/2 teaspoon
- Fenugreek : 1/4 teaspoon
- Oil : 3 teaspoons
Preparation
Step 1:
Cut yellow cucumber into cubes. In a pressure cooker add 2 cups of water, turmeric and salt and cook till you get one whistle. Open once the pressure is over. If you use normal vessel or mud vessel, cook till yellow cucumber becomes tender.
Step 2:
In a mixer-grinder grind together grated coconut, water, cumin seeds, green chillies and curd. Pour into the mix from Step 1. Mix well and boil it again for few more minutes.
Step 3:
In a small pan, add oil. Once it is hot add mustard and wait till it pops up. Add red chillies, curry leaves and fenugreek in to the oil. Pour this mix into the curry from Step 2.
Mild flavoured Pulissery curry is ready to serve with rice and fish fry 😉
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