Pulchakari is a dish similar to Kerala style pulissery but without onion or garlic. Takka pulchkari (Curd pulissery) or any type of pulchakari is especially prepared in Konkani homes during ‘Karthik Masu’ as per the Konkani Calendar. During this month we will not consume any lentils or pulses so pulchakari replaces the usual Dhali thoy served on top of hot steaming rice.
Pulchakari is also prepared during wedding and upanayanam feasts and will be served usually before the dessert (Dudha paysu) is served.
Pulchakari is a simple and tasty and watery dish that has a tangy taste. It is so easy to prepare that you just need the usual kitchen ingredients like butter milk, grated coconut and a few spices. You can prepare pulchakari with vegetables and tubers. This I will be discussing in my later posts.
You can have Pulchakari along with chapattis and Puttu (A very good accompaniment).
Pulchakari along with Pej (Rice porridge; ‘Kanji’ in Malayalam) made from Kerala variety brown rice along with a roasted pappad is a very rejuvenating fever diet.
Takka pulchkari is also a tangy dish that you can drink it as such without any accompaniment. It is prepared from curd alone and no other vegetables are added to the dish.
Ingredients
You need
- 1 cup Sour butter milk
- Salt as required
For masolu
- 2 tbspn coconut gratings
- 1/4th tspn turmeric powder
- 2 to 3 red chillies (Or as per your spiciness level)
For seasoning
- Oil as required for seasoning
- A small spoon mustard
- A small spoon jeera/cumin seeds
- Few curry leaves
Method
Preparing the butter milk (I use homemade butter milk)
Pour the butter milk into the mixer grinder and give just one turn of your mixer to form a homogeneous solution. If you are using sour curd then this will help in removal of lumps also.
Preparation of masolu
Grind coconut scrapings, red chillies and turmeric powder to a smooth paste adding the required amounts of water.
Preparing the takka pulchakari (Curd pulissery)
Transfer the masolu to a vessel add salt and boil on a low flame till the raw flavour of the masolu goes off. Once done switch off the flame and add the butter milk and mix very well.
If required you can just warm the pulahakari after adding the curd. If you boil it keeping on a high flame then the butter milk will get curdled.
Now heat oil in a kadai and add mustard seeds and when they splutter add the cumin seeds followed by addition of curry leaves.
Pour the seasoning over the takka pulchakari and mix well.
Your takka pulchakari (curd pulissery) is ready to be served.
Serve with rice.
