Pineapple Pulissery or Pineapple in Coconut and Yogurt Sauce
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side dishes
Cuisine: Indian
Serves: 5 people
Ingredients
Pineapple, diced- fresh pineapple 1½ cups (or 1 large can)
Turmeric powder- ¼ tsp
Curry leaves- 1 sprig
Salt- 1 tsp
Water- ¾ cup
To Grind
Coconut grated- ¾ cup
Green chili, halved- 1
Cumin seeds-1/2 tsp
Other ingredients
Yogurt or Curd- 1 cup
For Seasoning
Coconut Oil- 1½ tbsp
Mustard seeds- 1 tsp
Dried red chilies, halved- 2
Curry leaves- 1 sprig
Instructions
In a saucepan, cook diced pineapple along with turmeric powder, curry leaves, salt and water until the pineapple turns soft. Remove the pan from the heat, let cool down a bit.
Grind the cooked pineapple in a blender to a smooth paste and add the ground pineapple back to the saucepan.
Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
Add the ground coconut paste to the ground pineapple, cook for 5 minutes until the raw smell goes away.
Take the pan off the heat.
Beat the yogurt well using a spoon taken in a bowl.
Add the beaten yogurt/curd to the above mixture stirring constantly.
Taste & add salt if needed.
Mix everything gently for a minute. Keep the pan covered.
Place a frying pan over medium heat, add coconut oil.
Let the oil turn hot, add mustard seeds & let splutter.
Add dried red chilies and curry leaves, saute for a few seconds.
Add the tempering to the pineapple pulissery.
Cover the pan with its lid and keep it covered for a few minutes.
Enjoy this as a side dish along with rice.
Notes
You can add grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/pineapple-pulissery-or-pineapple-in-coconut-and-yogurt-gravy-kerala-sadya-recipe/