Pulchakeri Recipe | Kerala Spiced Buttermilk Curry

Transform your everyday lunch with the comforting flavors of Pulchakeri, Kerala’s traditional spiced buttermilk curry. Quick to prepare and packed with the tangy freshness of sour curd, aromatic spices, and a hint of coconut oil, this dish is a perfect companion to hot steamed rice. The mild heat from green chillies, the earthy aroma of curry leaves, and the sharpness of ginger and garlic blend seamlessly into the creamy yogurt base, creating a comforting curry that’s both soothing and palate-awakening. Ideal for busy weekdays or lazy weekends, Pulchakeri offers a welcome break from the usual sambar and rasam routines, combining the essence of a curry with the cooling finish of curd rice in one gratifying bowl.

Simple and straightforward, Pulchakeri brings together pantry staples in under ten minutes, making it a staple for those seeking traditional South Indian flavors without the fuss. The recipe’s true secret lies in using well-whisked sour curd and gently cooking it over a low flame to preserve its silkiness, while the tempered spices build layers of flavor. Enjoy it as a side with rice, or let it shine as the star of a minimalist meal. Delicious, aromatic, and deeply satisfying, Pulchakeri transports you to the heart of Kerala with every spoonful.

Pulchakeri Recipe | Kerala Spiced Buttermilk Curry

Print Recipe

By Malini Serves: 3 Prep Time: 5 minutes Cooking Time: 5 minutes

Ingredients

• 2 cup thick curd / yogurt
• 1 cup water
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• ¼ tsp methi / fenugreek seeds
• 1 dried red chilli
• Few curry leaves
• 3 cloves garlic, sliced
• 1 inch ginger, finely chopped
• 1 green chilli, slit
• ¼ onion, finely chopped
• ¼ tsp turmeric powder
• ½ tsp salt

Instructions

1

Whisk thick curd with water thoroughly to make smooth buttermilk, ensuring no lumps remain.

2

Heat coconut oil in a large kadai and add mustard seeds, fenugreek seeds, dried red chilli, and curry leaves; let them splutter and release their aroma.

3

Add sliced garlic, chopped ginger, slit green chilli, and finely chopped onion. Stir and sauté until the onion softens.

4

Sprinkle in turmeric powder and cook briefly just until the raw smell dissipates.

5

Reduce the heat to low and pour in the whisked buttermilk, stirring constantly to prevent curdling.

6

Allow the mixture to steam gently (do not let it boil), stirring often, and mix in salt at the end.

7

Once everything is combined and warmed through, remove from heat.

8

Serve Pulchakeri hot with steamed rice for a traditional Kerala meal.

Notes

Tips:
Always use sour curd for the most authentic flavor; fresh yogurt won’t provide the characteristic tang., Whisk the curd and water thoroughly to ensure a smooth, lump-free buttermilk base., Keep the flame low once you add the buttermilk to prevent curdling and maintain a silky consistency., Continuous stirring ensures even mixing of spices and prevents splitting.