PINEAPPLE PULISSERY

PINEAPPLE PULISSERY

     Pineapple Pulissery is a wonderful Curry prepared with Ripe Pineapple, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Pineapple pieces are cooked with a hint of Turmeric & Red Chilli Powder until tender and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Pineapple Pulissery a typical Nadan Ruchi.
      When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd, Cucumber, Elephant Yam, Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple or Ripe Mango for Mambazha Pulissery.  Serve this Pineapple Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK PINEAPPLE PULISSERY

INGREDIENTS:

To Cook Pineapple:

Pineapple - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Pineapple Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, core and dice the Pineapple.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Pineapple pieces.
• Add 1/2 Cup of Water and cook until Pineapple pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Pineapple pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Pineapple-Coconut Mix.
• Add Jaggery to the Pineapple Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Pineapple Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

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NOTES:

• I have used the green variety of Pineapple, which has thick flesh, in the recipe.
• Can also use canned Pineapple. If using Canned Pineapples, make sure to drain the pineapple pieces and give a quick rinse before cooking
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Pineapple on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Ripe Mangoes for Mambazha Pulissery.