Pineapple Pulissery (Kerala Sadhya Special)

Ingredients

• 2 cup ripe pineapple (chopped into small pieces)
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 2 green chilies (slit)
• 1 cup water
• 1 cup grated coconut
• 0.5 tsp cumin seeds
• 1.5 cup yogurt (whisked, slightly sour)
• salt (to taste)
• 1 tbsp coconut oil (for tempering)
• 0.5 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 2 dried red chilies
• 1 sprig curry leaves

Steps

1. 1

   In a pot, combine the chopped pineapple, turmeric powder, chili powder, slit green chilies, salt, and 1 cup of water.

2. 2

   Cook over medium heat until the pineapple pieces become soft and the water is mostly absorbed.

3. 3

   While the pineapple cooks, grind the grated coconut and cumin seeds with a little water into a very smooth, fine paste.

4. 4

   Add the ground coconut paste to the cooked pineapple and mix well. Simmer for 2-3 minutes on low heat to remove the raw smell of the coconut.

5. 5

   Lower the heat to the minimum and pour in the whisked yogurt. Stir continuously to prevent curdling.

6. 6

   Heat through gently until just starting to steam, but do not let the curry boil once the yogurt is added. Turn off the heat.

7. 7

   In a small pan, heat coconut oil for tempering. Add mustard seeds and let them splutter.

8. 8

   Add the fenugreek seeds, dried red chilies, and curry leaves to the oil. Fry for a few seconds until fragrant.

9. 9

   Pour the tempering over the pineapple curry and cover the pot for a few minutes to trap the aroma before serving.

Notes

For the best flavor, use a very ripe, sweet pineapple. If the pineapple is not sweet enough, you can add a teaspoon of sugar or jaggery during the cooking process. Ensure the yogurt is whisked smooth before adding to avoid a grainy texture.

Nutrition per serving

• Onam
• Sadhya
• Kerala Cuisine
• Vegetarian
• Gluten-Free
• Curry
• Pineapple
• Side Dish