Pineapple Pulissery Recipe
Pineapple Pulissery is a Kerala style curry made with pineapple, coconut, curd and some basic spices. It is a simple side dish which has a nice mix of flavors that taste rich and refreshing at same time. The sweet taste of pineapple, the sour of the curd and little spice all comes together so nicely in this dish. Pulissery can be enjoyed as such or with rice meal and is simple to make.
Servings3
Ingredients
- 1 cup pineapple chopped
- 1 cup thick curd
- a pinch turmeric powder
- 3 small onion sliced
- ½ teaspoon red chilli powder
- 1 cup water
- salt to taste
TO GRIND TO A PASTE:
- 3 tablespoon coconut fresh & grated
- 1 green chilli chopped roughly
- ¼ teaspoon jeera
- 1 garlic
TO TEMPER:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 small red chilli
- 1 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
- Beating curd – Always beat curd until smooth before adding, it helps mixing evenly and avoid splitting when hot.
- Cooling step – Better cool down mixture little before adding curd, or just keep flame very low, else it may curdle.
- Consistency – The pulissery should not be watery or too thick, I keep it semi thick like flowing texture.
- Oil flavor – I always prefer coconut oil, it gives perfect smell and authentic Kerala touch. Other oil make it little flat.
- Pineapple cook – Don’t overcook pineapple, it should be soft but not mashed, else the curry loses its texture.
Nutrition Facts
Pineapple Pulissery Recipe
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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