Pineapple Pulissery

Pineapple pulissery is a yummy, tasty dish made by cooking veggies / fruits like pineapple, yam, vazhakkai etc with grind coconut, spices and seasoned with curd. Pulissery can be enjoyed as such or with rice meal and is simple to make. Pineapple pulissery recipe is explained in this post with step by step pictures.

Pineapple Pulissery is very popular among the pulissery recipes as pulissery can be made with a variety of veggies / fruits like pineapple, yam, vazhakka,mango etc.Pulissery is a traditional kerala side dish served in Onam Sadya.Amma is fond of pineapple based curries so I made it for her andas I expected she loved it so much.yayy mission accomplished.Last year I posted mambazha pulissery so this year its  the popular Pineapple Pulissery.

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Pineapple Pulissery

Pineapple Pulissery is a yummy, tasty dish made by cooking veggies / fruits like pineapple, yam, vazhakkai etc with grind coconut, spices and seasoned with curd. Pulissery can be enjoyed as such or with rice meal and is simple to make. Puliserry Recipe explained in this post with step by step pictures.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup pineapple chopped
• 1 cup thick curd
• a pinch turmeric powder
• 3 small onion sliced
• 1/2 teaspoon red chilli powder
• around 1 cup water
• salt to taste

TO GRIND TO A PASTE:

• 3 tablespoon coconut fresh & grated
• 1 green chilli chopped roughly
• 1/4 teaspoon jeera
• 1 garlic

TO TEMPER:

• 1 teaspoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 2 small red chilli
• a small sprig curry leaves

Instructions

• Clean pineapple trim the edges, scrap the sides and cut into half. Take one half, slice them thin.
• Chop pineapple into small cubes.
• Take it in a pan along with salt, turmeric powder, red chilli powder and 1 cup water.
• Cook covered in the pan until they are slightly soft but not too mushy. Set aside.
• Remember they will be cooking again in coconut mixture so half cook it thats enough.
• In a mixer jar add the ingredients listed under ‘to grind’, add little water and grind it to a smooth paste.
• Now add this coconut mixture to cooked pineapple.
• Cook for few mins until raw smell leaves may be for 3-5mins.
• Give a pulse to the curd to make it smooth and creamy, you can just whisk it too.
• Now add this pineapple coconut mixture.
• Bring it a boil in sim or when it starts to boil switch off else there are chances for curdling.
• Now in a tadka pan heat oil, add onions and fry until brown. Set aside.
• In the same pan add the items listed under ‘ to temper’ let it splutter.
• Add the fried onions and tadka to the curry. Mix well.
• Garnish with fried onions and Serve chilled as a side dish.

Notes

• The consistency would be semi thick.
• The texture is purely based on the coconut mixture, if you want a slightly grainy texture then grind coconut mixture little coarse like I did for mambazha pulissery else grind it smooth like here.
• Hand whisking is enough for curd, but blending gives a more smooth and creaminess so I tried it that way for this pineapple pulissery.
• Beating the curd is a must before adding to the curry.
• If you are scared about curdling switch off cool down a bit then add curd and add the tempering.
• Adding coconut oil gives nice flavour to the curry so don’t skip it.

Nutrition Facts

Pineapple Pulissery

Amount Per Serving (75 g)

Calories 141 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 99mg4%

Potassium 364mg10%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 500IU10%

Vitamin C 74mg90%

Calcium 124mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Pulissery

1. Clean pineapple trim the edges, scrap the sides and cut into half.Take one half, slice them thin.
   
2. Chop pineapple into small cubes.Take it in a pan along with salt,turmeric powder,red chilli powder and 1 cup water.
   
3. Cook covered in the pan until they are slightly soft but not too mushy.Set aside.Remember they will be cooking again in coconut mixture so half cook it thats enough.
   
4. In a mixer jar add the ingredients listed under ‘to grind’,ad little water and grind it to a smooth paste.Now add this coconut mixture to cooked pineapple.
   
5. Cook for few mins until raw smell leaves may be for 3-5mins.
6. Give a pulse to the curd to make it smooth and creamy, you can just whisk it too.Now add this pineapple coconut mixture.
7. Bring it a boil in sim or when it starts to boil switch off else there are chances for curdling.Now in a tadka pan heat oil, add onions and fry until brown.Set aside.
8. In the same pan add the items listed under ‘ to temper’ let it splutter.Add the fried onions and tadka to the curry.Mix well.

Garnish with fried onions and Serve chilled as a sidedish.

Expert Tips

• The consistency would be semi thick.The texture is purely based on the coconut mixture, if you want a slightly grainy texture then  grind coconut mixture little coarse like I did for mambazha pulissery else grind it smooth like here.
• Hand whisking is enough for curd, but blending gives a more smooth and creaminess so I tried it that way for this pineapple pulissery.
• Beating the curd is a must before adding to the curry.If you are scared about curdling switch off cool down a bit then add curd and add the tempering.
• Adding coconut oil gives  nice flavour to the curry so don’t skip it.