Mix the coconut, water, green chilli, garlic cloves, cumin seed and turmeric powder in a blender. Blend well to make a smooth ground coconut mix. Transfer to a bowl.

In the same blender, add the yogurt and blend for 15 seconds to make buttermilk.

Heat oil in a saucepan.

Crackle the fenugreek seed and mustard seed.

Add dry red chilli and curry leaves. Saute for a minute on medium heat.

Add the ground coconut mix into the saucepan.

Cook on medium heat for 3 minutes on medium-low heat until the raw taste of coconut is gone. Stir continuously.

Now reduce the heat to very low. Add the buttermilk into the pan.

Keeping the flame on low, cook the buttermilk with continuous stirring for 5 minutes or until you see some fumes start to appear. Stop before it boils or the buttermilk will curdle.

Remove from heat and stir for 2 more minutes.

Once the curry is lukewarm, add salt and mix well.

Pulissery is ready. Serve with hot rice.