Pineapple Pulissery

Pulissery is a traditional Kerala sweet and sour dish made with fruits or vegetables like mango, pineapple or ripe plantains (nendra pazham) and ashgourd, cooked in a yogurt and coconut gravy. There is another variation to this which is made without any vegetables or fruits. Pulissery is one of the dishes served as a part of the sadya menu.

Today I’m sharing the recipe of pulissery with pineapple. The sweetness from the pineapple, heat from the green chillies and sourness from the yogurt gives this curry a unique flavor. It doesn’t take much time to put together this dish and can be served with rice and any thoran/mezhukkupuratti (stir-fry) of your choice. This is another simple dish that you can try for the ona sadya.

Wishing all my friends and readers a very Happy and Prosperous Onam! Enjoy a wonderful sadya!

Pineapple Pulissery

Pineapple in a coconut and yogurt gravy

Print Pin Recipe

Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 cup pineapple cubes
• ½ tsp turmeric powder
• ½ tsp red chilly powder
• ½ tsp jaggery
• 1 cup curd slightly sour
• Salt to taste

To grind

• ½ cup grated coconut
• ½ tsp cumin seeds / jeera
• 3-4 green chillies
• 2-3 tsp curd

To temper

• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1-2 dry red chillies
• 1 sprig curry leaves

Instructions

• Grind coconut, jeera, green chillies and curd to a smooth paste without adding water. Add more curd instead of water to grind.
• In a vessel, add pineapple, turmeric powder, red chilly powder, salt and about ½ cup water. Cook the pineapple until they are soft.
• Once the pineapple is cooked, add the ground coconut paste. Bring to boil and let it simmer for about 3-4 minutes.
• Meanwhile whisk the curd until its smooth and add the curd. Mix well and cook for another 2-3 minutes or until it is just heated. Remove from heat.
• In a small pan heat oil and add mustard seeds.. When in crackles, add red chillies and curry leaves. Pour over the curry.

Notes

• If your pineapple is sweet, you can skip the jaggery or adjust it according to the sweetness of your pineapple.
• Do not boil after adding the curd, it will curdle.
• I have used fresh pineapple here. You can also use canned ones, but drain them and wash well.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Rice