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Pineapple Pulissery


Pulissery is a traditional Kerala sweet and sour dish made with fruits or vegetables like mango, pineapple or ripe plantains (nendra pazham) and ashgourd, cooked in a yogurt and coconut gravy. There is another variation to this which is made without any vegetables or fruits. Pulissery is one of the dishes served as a part of the sadya menu.

Today I'm sharing the recipe of pulissery with pineapple. The sweetness from the pineapple, heat from the green chillies and sourness from the yogurt gives this curry a unique flavor. It doesn't take much time to put together this dish and can be served with rice and any thoran/mezhukkupuratti (stir-fry) of your choice. This is another simple dish that you can try for the ona sadya.

Wishing all my friends and readers a very Happy and Prosperous Onam! Enjoy a wonderful sadya!

PINEAPPLE PULISSERY RECIPE

{ Pineapple in a coconut and yogurt gravy }
Serves 2-3


Ingredients:

1 cup pineapple cubes
½ tsp turmeric powder
½ tsp red chilly powder
½ tsp jaggery
1 cup curd (slightly sour)
Salt to taste

To grind:
½ cup grated coconut
½ tsp cumin seeds / jeera
3-4 green chillies
2-3 tsp curd

For the tempering:
2 tsp coconut oil
1 tsp mustard seeds
1-2 dry red chillies
1 sprig curry leaves

Method:

1. Grind coconut, jeera, green chillies and curd to a smooth paste without adding water. Add more curd instead of water to grind.

2. In a vessel, add pineapple, turmeric powder, red chilly powder, salt and about ½ cup water. Cook the pineapple until they are soft.

3. Once the pineapple is cooked, add the ground coconut paste. Bring to boil and let it simmer for about 3-4 minutes.

4. Meanwhile whisk the curd until its smooth and add the curd. Mix well and cook for another 2-3 minutes or until it is just heated. Remove from heat.

5. In a small pan heat oil and add mustard seeds.. When in crackles, add red chillies and curry leaves. Pour over the curry.

Notes and Tips
  • If your pineapple is sweet, you can skip the jaggery or adjust it according to the sweetness of your pineapple.
  • Do not boil after adding the curd, it will curdle.
  • I have used fresh pineapple here. You can also use canned ones, but drain them and wash well.

22 comments:

  1. The whole platter looks so inviting.

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  2. Same pinch. Today at my home same curry. Tasty flavourful curry.

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  3. Totally inviting...........love the flavors :)

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  4. this is my all time kerala favorite the sweetness of the pineapple and tangy curd works so well with each other

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  5. I love this a lot. been a long time. looks so inviting

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  6. Pineapple pulissery looks delicious and perfect.

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  7. Yummy pulissery ...tempting..

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  8. This is one of my favorite among pulissery's. Nicely done and lovely pics too..

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  9. Pineapple pulissery looks so tempting and delicious. Love the whole platter, very inviting.

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  10. Never cooked curries with fruits.. must be nice and tangy.

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  11. Pineapple pulissery looks delicious and inviting.

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  12. Lovely pics. pulisery looks mouthwatering and delicious.

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  13. Perfect looking curry for onam sadhya...love it

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  14. this makes an awesome combination with rice... love it...

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  15. This looks very delicious and super tasty.I love the photo.

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  16. Indeed very very tempting:) Awesome capture:)
    Why dont you participate in our food photography series. See on my blog- Saturday Snapshots:)

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  17. This pineapple pulissery is just inviting me, am drooling here.

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  18. yummy curry!! love the platter!!

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  19. Its really inviting and delicious too

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