Pineapple Pulissery
The first time we tasted Pineapple pulissery was probably at my friend Ani’s place, last Onam. Having enquired about the recipe, I decided to try it out. Thankfully it turned out so well that my boys have asked to prepare only this one when I make Pulissery. I have lost count of the number of times,
Cook Time
Cook Time
To be Ground to a fine paste
For Tempering
  1. Grind the coconut, cumin seeds, garlic and shallots together to a smooth fine paste. Keep aside.
  2. Beat the curd and keep aside.
  3. Cut the pineapple into chunks.
  4. Put in a pressure cooker along with slit green chillies, turmeric powder, salt and water to cover the pineapple and cook till done (3-4 whistles). The pineapple should be firm.
  5. Add the ground coconut paste and bring to a boil. Lower the heat.
  6. Add the beaten curd and mix well. Add salt if needed.
  7. When it is about to boil, switch off heat and add the fenugreek powder.
  8. Heat oil in a pan. Add mustard seeds. When they start to splutter, add the curry leaves, chilli and shallots. When the shallots turn light brown, switch off heat. If you feel that the curry needs more colour, you could add a bit more turmeric powder.
  9. Pour this over the curry.
  10. Serve with Rice. The taste would be better if prepared a few hours before serving.

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