KERALA PINEAPPLE PULISSERY

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. For other Kerala recipes, follow the below links: Kerala Olan Kerala Parippu curry Ulli Theeyal  https://youtu.be/q8pq7kpEoJk
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 cup Cubed Pineapple
  • 0.5 Curd/ Yogurt
  • 2 stick Green chili
  • 4 stick Coconut slices/ Grated coconut
  • 0.25 tsp Jeera Seeds
  • 0.25 tsp Turmeric Powder
  • 1 dash Salt
  • 0.25 tsp Asafoetida Powder
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Methi Seeds
  • 1 stick Red Chilli
  • 1 stick Curry Leaves
  • 1 tbsp Coconut Oil
Instructions
  1. In a pan, add one cup of cubed pineapples along with turmeric powder and water. Cook till they turn soft.
  2. 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.
  3. Once the pineapple is cooked, add grounded coconut-curd paste. Season with salt and asafetida powder. Cook in slow flame stirring in continuously.
  4. Meanwhile, heat coconut oil and add mustard seeds, methi seeds, red chili and curry leaves. Roast till they are golden.
  5. Add the tempering to the pulissery and cook till they thicken for about 4- 5 mins. Serve with hot rice and poppadoms.
Recipe 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.