Pineapple Pulissery
Pineapple in a coconut and yogurt gravy
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.