Pulissery is a very famous Kerala dish that is usually served on a sadhya meal. Pulissery is made with different kinds of vegetables/ fruits like Ashgourd, Pineapple and Mango. It is prepared with a freshly grounded coconut paste along with sour curd. Though it is a yogurt based dish and may look like the Morkuzhambu from Tamilnadu, they definitely taste different.
While Pineapple is in season, I usually pick them to make this pulissery. The ripe Pineapples tastes great to make this curry. The sweet and sour Pineapple when combined with the coconut-yogurt base brings in a wonderful flavor and taste. For the best tasting Pulissery, I strongly recommend using fresh coconut over frozen or dry coconut powder. Finish them off with a tempering made from coconut oil to get that real taste from God’s own country.
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Ingredients
- Tempering Ingredients
Instructions
- In a pan, add one cup of cubed pineapples along with turmeric powder and water. Cook till they turn soft.
- Grind coconut slices, green chili, Jeera Seeds and grind to a paste. Add half a cup of curd to it and whisk. Set them aside.
- Once the pineapple is cooked, add grounded coconut-curd paste. Season with salt and asafetida powder. Cook in slow flame stirring in continuously.
- Meanwhile, heat coconut oil and add mustard seeds, methi seeds, red chili and curry leaves. Roast till they are golden.
- Add the tempering to the pulissery and cook till they thicken for about 4- 5 mins. Serve with hot rice and poppadoms.
Notes
- For best tasting pulissery, use ripe pineapple. The sweet and sour pineapple elevates the flavor and taste of this pulissery.
- Always use sour yogurt. Do not use greek yogurt for this recipe.
- Instead of pineapple, you can also make this pulissery with mango when in season and Ashgourd.
- Though this pulissery, looks like Morkuzhambu, they are entirely different dishes with different taste.
- Do not compromise on fresh coconut and coconut oil in this pulissery.