Pineapple Pulissery is usually prepared during the Onam Sadhya. It is prepared by cooking pineapple with a coconut yogurt masala paste.
Pineapple Pulissery recipe with step by step pictures and a video. Kerala Cuisine always have a special place in my household. The rich aroma and flavour that comes from authentic Kerala Food is heavenly. Kerala is famous for its Sea foods. However Vegetarian delicacies from Kerala also have a special place. Especially the food prepared during Onam Sadya plays an important role as Vegetarian food is served during Onam.
Pineapple Pulissery also plays an important role in Onam. It is a mandatory Kuzhambu/Gravy for Onam. The aroma that comes with the blend of Pineapple and coconut oil is just out of the world
Similar Onam Sadhya Recipes:
How to prepare Pineapple Pulissery , Pictorial
1. In a pan add in the chopped pineapple, To this add in the Water,
2.Add Turmeric powder and Salt. Keep cooking. Cook in a low flame until the pineapple becomes soft.
3. Meanwhile in a blender add in the coconut, green chili, Garlic pods, and Cumin Seeds.
4. Add little water and blend into a fine paste.
5. Once the pineapple becomes soft add in the ground coconut paste.
6. Add water if required and adjust the consistency. When it comes to a boil switch off the flame.
7. Beat the curd well until smooth and add it to the gravy. Give a good mix and set aside. Heat another pan with coconut oil once it's hot add in the Mustard Seeds, Let it splutter.
7. Add in the chopped shallots, saute till they turn slightly brown, and then add in the dry red chili.
8. Next add curry leaves, saute for few secs and switch off the flame. Now pour the tadka to the pineapple gravy. Close the vessel so that the flavor infuses well. Set with hot rice.
Tasty and delicious pineapple pulissery is now ready to be served.
I have also posted cucumber pulissery. Click here to take a look.
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Pineapple Pulissery
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Pineapple chopped
- 1 cup Water
- ½ tsp Turmeric powder
- Salt as needed
- 1 cup Curd
To Grind:
- ½ cup Coconut
- 2 Green Chilli
- 1 tsp Cumin Seeds
- 3 Garlic pods
- 2 tbsp Water
To Temper:
- 1 tbsp Coconut oil
- 1 tsp Mustard Seeds
- 4 Shallots / Small onions
- 4 Dry Red Chilli
- 1 spring Curry Leaves
Instructions
- In a pan add in the chopped pineapple, To this add in the Water, Turmeric powder and Salt. Keep cooking.
- Cook in a low flame until the pineapple becomes soft.
- Meanwhile in a blender add in the coconut, green chilli, Garlic pods and Cumin Seeds.
- Add little water and blend into a fine paste.
- Once the pineapple becomes soft add in the ground coconut paste. Add water if required and adjust the consistency. When it comes to a boil switch off the flame.
- Beat curd well until smooth and add it to the gravy. Give a good mix and set aside.
- Heat another pan with coconut oil once its hot add in the Mustard Seeds , Let it splutter and then add in the chopped shallots ,saute till it turn slightly brown and then add in the dry red chilli and curry leaves ,saute for few secs and switch off the flame.
- Now pour the tadka to the pineapple gravy. Close the vessel so that the flavour infuses well. Set with hot rice.117
Video
Notes
- Using coconut oil for the gravy to bring the authentic Kerala Touch.
- Adjust the no .of Green Chilies according to your taste buds.
- Pairs well with Steamed Rice , Potato fry and Vadams
- Carry out the entire cooking in a low flame
- Beat the curd / Yogurt well and then add it to the gravy. Make sure there is no lumps.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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