Pineapple Pulissery is a delicious dish from Kerala, often part of the Sadhya. It is a flavorful dish that is sweet, tangy, and salty all at once, making it a wonderful accompaniment with steamed rice.
Ingredients
Main Ingredients
- 1cupchopped pineapple
- 1/2cupgrated coconut
- 1/2tspcumin seeds
- 1cupcurd
- 3piecegreen chilli
- 1/2tspchilli powder
- 1/2tspturmeric powder
- salt to taste
- 1/2tspsugar
For Tempering
- 2tspcoconut oil
- 1/2tspmustard seed
- 1/4tspfenugreek seeds
- 2piecedry red chilli
- 1sprigcurry leaves
- 1/4tspchilli powder
How to make Pineapple Pulissery
Cooking the Pineapple
Put a pressure cooker on the stove.
Add chopped pineapple, turmeric powder, 1/2 tsp chilli powder, and enough water for cooking.
Cook until the pineapple is completely cooked.
When the pressure is completely gone, open the lid.
Slightly mash the pineapple and keep aside.
Preparing the Coconut Paste
To a mixer jar, add grated coconut, cumin seeds, and green chilli.
Grind to a fine paste.
Combining Ingredients
Add the coconut paste and salt to the pineapple mix.
Turn on the flame and cook for 5 minutes, then turn off the flame.
Add curd and mix well.
Tempering
Heat a pan and add oil.
When it becomes hot, add mustard seed, dry red chilli, fenugreek seeds, and curry leaves. Mix well.
Turn off the flame and add 1/4 tsp chilli powder.
Pour this tempering into the pineapple mix along with sugar.
Close the lid for 2 minutes.
Tips & Tricks
Ensure the pineapple is completely cooked before mashing for the best texture.
Adjust the amount of chilli powder to suit your spice preference.
Gayatri
(@rene121)
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