Pineapple Pulissery, a modern twist to the traditional pulissery. Pulissery, a delicious and creamy curd based curry from Kerala and it's made with both vegetables (like ash gourd, pumpkin) and fruits like( mango, pineapple). It's one of the common dish in Onam Sadya menu.

This can be prepared as curry or as a accompaniment based on the consistency. Today i have prepared as accompaniment for our meal, it tastes good with rice & any spicy curry. In our home ,we often prepare thadiyanakai kootu, this recipe sounds so similar to that, instead of ash gourd, pineapple is used in this recipe.

Whenever i try any kerala recipe, it sounds so familiar to what we cook back in my home town,Tiruneveli, to be precisely saying, in our family, the cooking style is so similar to what we call now as "Kerala cuisine" more than the "Tamil cuisine". After all ,all this state partition happened after independence, but even before that people have their way of cooking, right?? With that thought, let's check out the pineapple pulissery recipe.

Pineapple Pulissery | Pineapple Pachadi

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Pineapple(chopped) - 1cup
Curd - 2 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
To Grind
Coconut - 2 tbsp
Green Chili - 1
Cumin seed - 1/2 tsp
Garlic - 1 pod
Pearl onion - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion(sliced) -2

Procedure

Cut the pineapple into small cubes, heat the kadai with 1/2 cup of water and add the pineapple.

Once it comes to boil, keep the flame in low and let the pineapple cook. In the mean time, grind the ingredients listed under to "To Grind" into smooth paste.

Once the pineapple is almost cooked, add the coconut paste, turmeric powder and salt. Mix it well and let it cook completely. Beat the curd into smooth texture.

Keep the flame in low(if you're using electric stove/induction stove, switch off the flame, the residual heat in the stove is enough) and add the curd, give a quick mix and switch off the flame. Keep the ingredients ready for tempering.

Heat the oil in kadai, temper the ingredients listed under "To Temper", saute until the onions become brown, switch off the flame and add into the pulissery.