Pineapple Pulissery is a popular dish in Kerala,India that goes well with white rice. It looks similar to that of Mor Kuzhambu recipe from Tamilnadu. Because, both has curd and coconut as their main ingredients.

Ingredients:

Serves 3 to 4

• 1 cup - Pineapple
• 1 cup - Curd/yogurt (between 1/2 to 1 cup)
• 2 no’s - Green chilies
• 1/4 tsp - Turmeric powder
• 1/2 tsp - Red chilli powder
• 1/4 tsp - Jaggery powdered
• 1 handful - Curry leaves
• Salt to taste

For grinding :

• 1/4 cup - Coconut grated
• 2 no’s - Garlic
• 1/2 tsp - Cumin seeds/jeera

For seasonings:

• 2 tsp - Coconut oil
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Fenugreek seeds/methi seeds
• 2 no’s - Dry red chilies
• Fresh curry leaves
• Pinch of asafoetida/hing/Perungayam

Preparation method:

1. Heat a pan, add pineapple, turmeric powdered chilli powder, green chilies, curry leaves , required salt and 1 to 1 1/2 cup of water, bring it to boil until pineapples are soft.
2. Grind coconut grated, garlic and cumin seeds along with water to a fine paste and set it aside.
3. Same way beat the curd in a blender separately and set it aside.
4. Once the pineapple is soft, add the jaggery powder and let it cook for few more seconds or until jaggery melts.
5. Followed by coconut paste, allow them to cook for 3 to 4 mins over a medium or low flame.  Finally add the beaten curd and continue to cook over low flame for 5 to 10 mins.Meanwhile season it with items given in the list for seasonings. Add this seasonings to the pineapple pulissery. Switch off the stove and serve with hot rice.

Pineapple pulissery

Notes:

• Pineapples should cook completely before adding coconut masala.
• You may increase or decrease the red chili powder and green chilies as per your spice level.