Pineapple Pulissery

To make Pineapple Pulissery, start by cooking chopped pineapple with turmeric and chilli powder in a pressure cooker until soft. Mash the pineapple slightly and set aside. Next, grind grated coconut, cumin seeds, and green chilli into a fine paste. Combine this paste with the pineapple, add salt, and cook for a few minutes. Stir in curd and prepare a tempering with mustard seeds, dry red chilli, fenugreek seeds, and curry leaves in hot coconut oil. Finally, mix the tempering into the pineapple mixture, add sugar, and let it sit covered for a couple of minutes before serving.

Pineapple Pulissery traditionally includes curd, which is dairy-based, making it unsuitable for a vegan diet. However, you can substitute the curd with a plant-based yogurt alternative to make it vegan-friendly while still enjoying the sweet and tangy flavors of the dish.

If you're looking for a substitute for grated coconut in Pineapple Pulissery, you can use ground almonds or cashews for a similar texture. Alternatively, you can try using unsweetened coconut milk to maintain the coconut flavor while keeping the dish creamy.

To store leftover Pineapple Pulissery, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain its consistency, and heat gently on the stove or in the microwave.

Pineapple Pulissery pairs wonderfully with steamed rice, making it a perfect addition to a traditional Kerala Sadhya. You can also serve it alongside other dishes like Kerala-style vegetable curries, papadam, or even a simple dal for a balanced meal.