Pulissery
Spiced coconut and blended silken tofu based curry seasoned with fenugreek seeds. A vegan version of a classic sadhya dish.
Ingredients
Coconut Mixture
- 1/2 cup grated coconut fresh or frozen
- 1 green chili adjust according to your heat level
- 2 cloves garlic
- 1/2 inch ginger
- 3 shallots you can substitute red or yellow onion
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1/4 tsp turmeric
- 1/4 tsp red chili powder; cayenne
- salt to taste
Tofu Curd
- 1 box (12.3 oz) silken tofu regular tofu will also work
- 1-2 lemon or lime
- 1/2 cup soy milk
- salt to taste
Tempering
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 dried whole red chilis
- 1 sprig curry leaves
- a pinch fenugreek powder
- 2 - 4 cloves garlic crushed
- 1/2 inch ginger crushed
- 6-8 shallots sliced; you can substitute red or yellow onion
- 2 tbsp unrefined coconut oil
Instructions
- Gather all the ingredients for the coconut mixture and blend to a smooth paste.
- Blend the tofu, soy milk, juice from 1 or 2 lemons or limes, and salt.
- Add coconut mixture and tofu curd to a pot and cook for a few mins stirring occasionally. Add more water if the curry is too thick for you.
- In another pan heat coconut oil and add mustard seeds, fenugreek seeds, dried red chilis, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
- Now add a pinch of fenugreek seed powder and give it a good stir for a couple of seconds and add crushed garlic and ginger. Stir fry for a minute and take in that beautiful aroma!
- Now throw in the sliced shallots and a couple of pinches of salt.
- Saute the mixture until the onions are translucent.
- Add the onion mixture to the curry and stir it in. That's it!
- Enjoy with rice!
