Monday, November 23, 2020

Dates Pulissery



10-15 dates, pitted and halved

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 cup water

salt to taste

a pinch of roasted fenugreek powder

few curry leaves


To grind

1/2 cup coconut grated

1/4 tsp cumin seeds

1 green chilli

4 Tbsp yoghurt(you can use more)

To season

1 Tbsp coconut oil

1/4 tsp mustard seeds

few curry leaves


  • Cook the dates with turmeric powder and chili powder by adding water. Cook until the dates are well cooked and mashed.


  • Meanwhile grind the coconut, green chilli, cumin seeds and yoghurt. You can add 1 Tbsp of yoghurt at first and then grind coarsely so that everything gets mixed, then add the remaining yoghurt and grind into a smooth paste.(If you add all of the yoghurt initially, there are chances of the coconut not get grinded properly). You can add more yoghurt if you don't prefer a thick gravy.


  • Pour this into the cooked dates and mix well.
  • Let this come to a boil. Cook for 2-3 minutes and then remove from heat.
  • Sprinkle the roasted fenugreek powder and a few curry leaves on the curry and keep aside.
  • To season, heat 1 Tbsp coconut oil in a pan. Add the mustard and once the mustard starts to crackle, add the  curry leaves. Pour this seasoning over the curry and mix well.
  • Serve hot with rice drizzled with a little ghee on top and a pappad.


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