Step by step guide to make Kerala style Pulissery with pineapple.
Pineapple Pulissery is a traditional Kerala based dish that is served as a part of the Sadya. Sadya means feast in Malayalam and it is an elaborate affair which has at least 15 dishes. A sadya is usually prepared during festive occasions like Onam and Vishu. This pulissery is made usually with whatever fruit is in season. So summers are meant for Mambazha pulisseri and when mangoes are not in season, then nendram banana or pineapple is used.
I have a fondness for Pineapple. I cant eat it as is. It gives me an itchy tongue. But i love it when it s cooked. So i scour for recipes that use pineapple in cooked form. I have eaten this in a Kerala restaurant based in Baroda.
And suddenly, just like that, one day, I had this ginormous craving to eat this with rice and pappadam. When i get a craving, i do not dismiss it casually. So, i made some pineapple pulissery and it so happened that the in house midget enjoyed it.
What sort of pineapple to use in this recipe?
Choose a pineapple that is not too ripe or too raw. The pineapple should be slightly tangy with a dominant sweet taste. Canned or preserved pineapple will not work well for this recipe.
Using slightly tangy yogurt. The tang of the yogurt, the sweetness of the pineapple and the fresh and delicate coconut flavors come together like symphony in this gem of a recipe.
What to pair my pulissery with?
This recipe which is very similar to mor kuzhambu
It is best eaten with hot rice and papadam.
Watch how to make Pineapple Pulissery aka Pineapple mor kuzhambu here:
Pineapple Pulissery Recipe| Kerala Style Pulissery
- Pineapple chunks 1 c
- Water ¾ c
- Turmeric powder a teaspoon
- Red chili powder a teaspoon
- Salt to taste
- Thick and sour yogurt 1 c
- whisked thoroughly.
- Sugar 1 teaspoon
- To grind together -
- Fresh grated coconut ½ c
- Garlic 1 clove
- Green chili 1
- Cumin seeds a teaspoon
- Shallot 1
- For tempering -
- Coconut oil 2 teaspoon
- Shallots 4 sliced thinly
- Dry red chili 1
- Curry leaves a few
- Mustard seeds a teaspoon
- Fenugreek seeds a teaspoon
- Combine pineapple and water in a pan.
- Cook till pineapple is soft.
- Add turmeric powder and chili powder. Mix well.
- Grind all ingredients under to grind to a smooth paste, adding ½ c water.
- Add ground paste to the pan and mix well. Simmer for 3-4 mins.
- Now add sugar and salt. Mix well.
- Immediately add whisked yogurt and mix well.
- Simmer on low flame for 2 mins.
- Once done, switch off flame.
- Heat another small pan with coconut oil.
- Pop the mustard seeds and add Fenugreek seeds.
- Add the shallots, curry leaves and dry red chilies.
- Once shallots begin to brown and are soft, add tempering to the curry and mix well.