Pineapple Pulissery or Pineapple in Coconut and Yogurt Sauce
Prep time
Cook time
Total time
Recipe type: Side dishes
Cuisine: Indian
Serves: 5 people
  • Pineapple, diced- 1 large can or use 1½ cups
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
  • 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
  1. In a saucepan, cook diced pineapple along with turmeric powder, salt and water until the pineapple turns soft. Remove the pan from the heat, let cool down a bit.
  2. Grind the cooked pineapple in a blender to a smooth paste and add the ground pineapple back to the saucepan.
  3. Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  4. Add the ground coconut paste to the ground pineapple, cook for 5 minutes until the raw smell goes away.
  5. Beat the yogurt well using a spoon taken in a bowl.
  6. Lower the heat, add the beaten yogurt/curd to the pineapple-coconut mixture stirring constantly.
  7. Mix everything gently for a minute, remove the pan from the heat. Don’t boil the yogurt mixture as it will curdle.
  8. Taste & add salt if needed.
  9. Place a frying pan over medium heat, add coconut oil.
  10. Let the oil turn hot, add mustard seeds & let it splutter.
  11. Add whole red chilies and curry leaves, saute for a few seconds and remove the pan from the heat.
  12. Add the seasoning to the pineapple pulissery.
  13. Cover the pan with its lid and keep it covered for a few minutes.
  14. Enjoy this as a side dish along with rice.
You can add grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at