Pineapple Pulissery or Pineapple in Coconut and Yogurt Sauce

Pineapple, yogurt and coconut in harmony…

This is one of the side dishes served with Sadya. There are a few other pulisseries as well like beetroot, cucumber and ripe mango. The preparation for all these are almost the same, only the main ingredient changes. My favorite among these is mango pulissery and my second favorite is this pineapple pulissery. The sweetness from the pineapple, slight sourness from the yogurt and the slight spiciness from the green chili makes this a splendid and colorful side dish.

I was having this just like that as it tasted so delicious. This can be served as a side dish with rice or with rotis.

Pineapple Pulissery

Ingredients

  • Pineapple, diced- 1 large can or use 1 1/2 cups
  • Turmeric powder- 1/4 tsp
  • Salt – to taste
  • Water- 3/4 cup

To Grind:

  • Coconut grated- 3/4 cup
  • Green chilies chopped- 1
  • Cumin seeds-1/4 tsp

Other ingredients:

  • Yogurt or Curd- 1 cup

For Seasoning:

  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  • Coconut Oil- 1 1/2 tbsp

Instruction

  • In a saucepan, cook diced pineapple along with turmeric powder, salt and water until the pineapple becomes soft and tender. Remove from heat and let cool down a bit. Grind the cooked pineapple in a blender to a smooth paste and return it to the saucepan.
  • Grind all the above mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  • Add the ground paste to the ground pineapple and cook until the raw smell goes away.
  • Now lower the flame and add the thick yogurt/curd to the above mixture stirring constantly.
  • Mix everything gently and remove from the flame. Don’t boil the yogurt mixture as it will curdle.
  • In a wide pan, heat coconut oil, add mustard seeds, let it splutter.
  • Add whole red chilies and curry leaves, saute and remove from flame.
  • Add the above seasoning to the pineapple/yogurt mixture, close it with its lid and let stand for sometime.

Tips:

  • You can use grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.

 

Pineapple Pulissery or Pineapple in Coconut and Yogurt Sauce
 
Ingredients
  • Pineapple, diced- 1 large can or use 1½ cups
  • Turmeric powder- ¼ tsp
  • Salt - to taste
  • Water- ¾ cup
To Grind:
  • Coconut grated- ¾ cup
  • Green chilies chopped- 1
  • Cumin seeds-1/4 tsp
Other ingredients:
  • Yogurt or Curd- 1 cup
For Seasoning:
  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  • Coconut Oil- 1½ tbsp
Instructions
  1. In a saucepan, cook diced pineapple along with turmeric powder, salt and water until the pineapple becomes soft and tender. Remove from heat and let cool down a bit. Grind the cooked pineapple in a blender to a smooth paste and return it to the saucepan.
  2. Grind all the above mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  3. Add the ground paste to the ground pineapple and cook until the raw smell goes away.
  4. Now lower the flame and add the thick yogurt/curd to the above mixture stirring constantly.
  5. Mix everything gently and remove from the flame. Don’t boil the yogurt mixture as it will curdle.
  6. In a wide pan, heat coconut oil, add mustard seeds, let it splutter.
  7. Add whole red chilies and curry leaves, saute and remove from flame.
  8. Add the above seasoning to the pineapple/yogurt mixture, close it with its lid and let stand for sometime.
Notes
You can use grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.

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