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Pineapple Pulissery
Pineapple Pulissery is a traditional Indian recipe (from Kerala) for a for a classic vegetarian curry of pineapple in a mildly-spiced yoghurt and coconut base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pineapple Pulissery.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesIndian Recipes
This is a fruit-based curry of pineapple in a spiced yoghurt-based gravy. If you think this is a little unusual, just consider all those mango-based curries from India. And, yes, it really is delicious.
Ingredients:
300g (1 ½ cups) ripe pineapple, peeled and cubed
3 green chillies, slit lengthways
6 Curry leaves
¼ tsp Turmeric powder
¾ tsp Chilli powder
375ml (1 ½ cups) Water, or as required
Salt, to taste
1 tsp Jaggery (optional)
150g (1 cup) fresh coconut, grated
½ tsp Cumin seeds
625ml (2 ½ cups) sour Yoghurt, beaten until smooth
1 ½ tsp Coconut oil
¾ tsp Mustard seeds
2 Dry red chillies, broken into pieces
6 Curry leaves
1/8 tsp Fenugreek seeds
Method:
Combine the grated coconut and cumin seeds in a blender or wet/dry spice grinder. Process to a smooth paste, adding as much water as needed.
In a pan over medium heat combine the pineapple, green chillies, curry leaves, turmeric, chilli powder and water. Season to taste with salt, bring to a simmer, cover, and cook for about 12 minutes or until the pineapple is tender. Stir in the jaggery until dissolved.
Stir in the grated coconut paste and continue cooking over low heat for about 6 minutes, or until the raw taste of the coconut has gone. Now add the beaten sour yoghurt then season to taste with salt, Cook, stirring constantly, for 2-4 minutes until all the ingredients are heated through. Turn off the heat.
Place a small pan over medium heat. Add the oil and when hot use to fry the mustard seeds, dry red chillies, curry leaves and fenugreek seeds. Allow the mustard seeds to splutter and the fenugreek seeds to turn reddish. Take off the heat then pour this tempering over the pulisseri. Cover with a lid and cook for 10 minutes.
Serve hot with with mezhukkupuratti/thoran, pappadoms etc.
