Kerala Sadya Special : Pineapple Pulissery

I love Pulissery and any moru curry for that matter and who doesn't ? A moru kachiyathu , Red fish curry and rice is such a heavenly combo for us .......

The very fact that you can make it sweet ,sour or just plain by adding or replacing one or two ingredients makes this curry such a handy one even for a sadya. 

Here in this recipe , pineapple pieces are cooked with a hint of chili and turmeric till tender and made rich with a coconut paste and yogurt and topped with a flavorful seasoning. 

Its so easy to make and can be done even with those canned pineapple we get in US. But make sure you drain it well and give a quick rinse before you make this . Even if i use those tender canned pieces ,i cook it again with chili and a pinch of turmeric n salt so that it absorbs the heat n salt .

Recipe for Kerala Style Pineapple Pulisseri

Ingredients:-

Pineapple - cut into small cubes - 1 cup

Red chili powder - a pinch

Turmeric - a pinch

Salt to taste

Plain Yogurt - 2 cup

Grated coconut - 1/2 cup

Cumin seeds - 1/4 tea spoon

Turmeric - a pinch

Green chili - 1 or 2 as per your heat level

Salt to taste

Tempering : -

Small onion chopped - 1 table spoon

Mustard seeds - 1/2 tea spoon

Fenugreek seeds - 1/4 tea spoon

Dried red chiles - 2

Curry leaves 

( sometimes I add a clove of sliced garlic and a small piece of ginger also to this tempering )

Directions :-

Grind grated coconut with cumin seeds , green chili  , turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces, a pinch of chili and turmeric ,with a cup of water( 1/2 to 3/4 would be fine sometimes) till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste 

Bring to boil and let simmer for 2-3 minutes. 

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low that it wont  curdle). Remove from heat.

Tempering :-

Heat oil in a small pan and add mustard seeds . when they pop up add fenugreek seeds and fry for 20 seconds . then add dried red chiles , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.

Sarah