Pulisheri

Spiced Yogurt Soup

SERVES 4–6

During the making of this book, Ganesh Shedge, a member of the Food Team on MasterChef India, helped me with the food trials. We would try out as many dishes as we could each day and write and rewrite the recipes accordingly. One day, Ganesh was in a dilemma. He had completed his share of work for the day and was waiting for the others to pack up. The rest of the team was in no mood to wrap up that soon and so, poor Ganesh sat in a corner, feeling bored. It was already quite late and we were yet to have dinner.

Finally, Ganesh decided to cook something special for everyone. ‘But what do I make?’ he asked. I looked around the kitchen to see what ingredients we had left. I saw some yogurt and a little coconut. It was as if someone had suddenly switched a light on in my head. ‘Ganesh!’ I said. ‘Why don’t you make some pulisheri? It’s a typical Kerala dish. I’m sure everyone will love it!’ I gave Ganesh the recipe and, in no time, we had a panful of the most appetizing pulisheri ever.

The rest of the team loved it too, and, after a quick discussion, it was collectively decided that this soup deserved a place in the book. So here it is. A little sour, a little sweet and a little spicy, I present to you, pulisheri!

INGREDIENTS

Soup

2 (large) cucumbers, diced

½ tsp turmeric powder

4 cups fresh lassi (diluted yogurt), sour

2 green chillies, roughly chopped

2" piece ginger, roughly chopped

2 tsp cumin seeds

1¼ tsp salt or to taste

Tempering

1 tbsp coconut oil

1 tsp mustard seeds

½ tsp fenugreek seeds

4 dried red chillies, torn to pieces

2 (large) sprigs fresh curry leaves

METHOD

In a mixing bowl combine diced cucumber with turmeric powder, mix well and set aside for about 5 minutes. Bring 3 cups of water to a boil in a pan. When the water is boiling rapidly, blanch the marinated cucumber in it for 30 seconds. Drain and set aside. Dilute 2½ cups yogurt with 1½ cups water to make lassi. In a blender, combine lassi, green chilli, ginger and cumin seeds. Blend till the yogurt becomes frothy and the other ingredients are crushed. Strain yogurt through a clean muslin cloth into a pan. Add blanched cucumber to the flavoured yogurt and bring to a simmer over low heat, stirring continuously. Take care not to boil the yogurt as it may curdle. When the soup starts to simmer, mix in salt and remove from heat. Put the coconut oil for the tempering in a small pan over low heat. Add mustard seeds and fenugreek seeds. When the spices crackle, add dried chillies and curry leaves. Pour the tempering over the soup and mix well. Ladle into soup plates and serve hot.