- Carrot – 2 numbers (big) or 1 heaping cup; cut into thin slices
- Water – 1/4 cup + 3/4 cup; divided
- Salt to taste
- Grated coconut – 3/4 cup
- Cumin seeds – 1/2 tsp.
- Shallots – 1 number
- Greenchilly – 1 to 2 numbers
- Turmeric powder – 1/4 tsp.
- Thick curd – 1 cup; beaten in the mixer/blender
- Fenugreek powder – 1/4 tsp.
- Coconut oil – 2 tbsps.
- Mustard seeds – 1 tsp.
- Shallots – 7 numbers; thinly sliced
- Garlic – 1 big clove
- Curry leaves – a few
- Dry red chillies – 2 numbers; split
- Cook the carrot slices in a cooker adding 1/4 cup of water and 1/2 tsp. of salt. Simmer for 7 minutes after the first whistle. Open the cooker once the pressures subside. Let cool. Grind the cooked carrots to a smooth paste.
- Grind together the grated coconut, shallot, cumin seeds, turmeric powder and greenchilly separately to a very smooth paste adding water as required.
- Mix together the beaten curd, 3/4 cup of water, enough salt, carrot paste and coconut paste and heat till the mixture starts to bubble along the edges. Do not boil or else the pulissery would curdle. Remove from heat. Add the fengreek powder and mix.
- Heat 2 tbsps. of coconut oil in a wok. Add the mustard seeds and allow them to sputter. Stir in the garlic and sliced shallots and cook till golden brown in colour. Add the dry red chillies and curry leaves and pour this mixture over the curry.
- Serve hot with rice and payar mezhukkupuratti.