Pineapple Pulissery

Pineapple Pulissery

Sadhya gets windup with pulissery either with pineapple/mango/cucumber which reduces the heavy feeling after 2-3 pradhamans. Pulissery stays different from moru curry probably due to the extra ordinary taste of cooked pineapple. Recently tried pulissery with papaya but pineapple still maintains no. 1 in our cuisine.

These days we are having wonderful treats on pineapple with plenty of fruits available in our home garden. Now enjoying it in this summer season when compared to my good old days on canned pineapple LL

Yogurt or curd a main ingredient in pulissery is less or not even added to maintain the pure exclusive taste of pineapple.

Ingredients:

Pineapple – cut into cube sized pieces, 1 cup

Turmeric powder – a pinch

Salt – for taste

To grind:

Grated coconut – ½ cup

Cumin seeds – 1 tsp

Ginger – chopped, 1 tbsp

Green chilli – 2, chopped

Turmeric powder – ½ tsp

To temper:

Mustard seeds – 1 tsp

Dry Red chilli – 2

Curry leaves – a sprig

Coconut oil – as required

Method:

Pressure cook pineapple with turmeric powder and salt for 2 whistles and keep aside. Grind items listed under ‘to grind’ into a fine paste. Heat oil in a kadai/wok – splutter mustard seeds, then add curry leaves and red chilli – with this pour the grinded mixture and cooked pineapple. Let to boil for few minutes on low flame. 

Serve with rice and fish curry.

Note: Optional

Once done, check the taste and if tangy is less add 2 spoons of curd.