Ingredients

• 1 can apricot in light syrup(411g)/ or any tinned fruit
• 1 tsp + 1/4 tsp kashmiri chilli powder
• 1/4 tsp turmeric powder
• 3 green chillies
• 1 1/2 cups yogurt
• 1 tsp mustard seeds
• 1/4 onion, finely chopped
• 1 dried red chili
• 1/4 tsp fenugreek powder
• 3 tbsps. coconut oil/vegetable oil
• Few curry leaves
• Salt to taste
• 1 cup water

Method

Empty 1 can of tinned fruit along with the syrup into a pan. Add 1 tsp kashmiri chili powder, 1/4 tsp turmeric powder, 3 green chillies, 1/2 cup water and salt to taste.

Cover and cook until the fruit is soft. It will take approximately 5-10 minutes. Remove from heat.

Take 1 1/2 cups yogurt in a jug. Whisk the yogurt well. Pour the yogurt into the pan and mix well.

It should be slightly hot after adding the yogurt. If not, heat gently until slightly hot stirring continuously. Keep aside.

For the tempering, heat 3 tbsps. oil in a pan. Add 1 tsp mustard seeds. Once it starts spluttering, add 1/4 finely chopped onion, 1 dried red chilly, few curry leaves.

Turn off the heat when the onion starts browning. Add 1/4 tsp fenugreek powder and 1/4 tsp kashmiri chilli powder. Mix well and add into the pulissery.