Pineapple Pulissery

Print Friendly


Pineapple – 1 cup

Curd – 1 cup

Grated coconut – 1 cup

Small onions – 2 tablespoon

Green chillies – 3

Turmeric – 1 pinch

Cumin – 2 pinch

Mustard seeds – 1/2 teaspoon

Fenugreek – 1 pinch

Curry leaves – 1 sprigs

Dry red chillies – 2

Oil – 2 tablespoon

Salt to taste

How to:

Grind coconut, green chillies and cumin to a fine paste.

Cook pineapple with one pinch of turmeric and a little salt till soft. Pour in the ground coconut paste and cook for 5 minutes.

Blend curd with a fork and make sure there are no lumps.

Pour the curd into the pineapple and coconut mixture, add more water if necessary and keep stirring. Do not let it boil.

Meanwhile, add 2 tablespoons oil to a pan, splutter mustard and fenugreek, add sliced small onions, curry leaves, dry red chillies and sauté till the onions brown. (properly browned onions enhance the flavor of the curry) Pour this over the pulissery. Remove from flame, and serve with rice.