Pineapple Pulissery...pineapple in yoghurt gravy. | Forks N Knives

Pineapple Pulissery...pineapple in yoghurt gravy.

Saturday, May 30, 2015



Pulissery is a sweet and sour preparation made with yoghurt and ground coconut paste. It was not prepared much at our home, may be just during onam or vishu. I had them quite too often post marriage as this is a regular affair at my in-laws place. My mom-in-law makes them the best. I have learned this from her, just that she uses winter melon or ripe mangoes and i have used pineapple here. Fairly very easy, comes together in about 30 minutes and is very very tasty. Infact i have given this recipe to my mom too, which is very rare. Along with avial, we had this moru curry also today.




Start with 1 cup of freshly diced pineapple, add 1/2 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp salt and around 1/2 a cup of water. Close the lid and allow it to cook on a medium flame for 5- 10 minutes. Turn off the flame and allow it to rest for 2-3 minutes while you grind the coconut mixture.



 Add 3/4th cup of grated coconut, 1/2 tsp turmeric powder, 1 green chilly, 1 tsp cumin, 1 tsp salt , little water into a mixer/blender and grind into a smooth paste. Add into the pineapple and cook on a medium flame till one boil.

Now reduce the flame to the lowest and add 1 cup of well beaten yoghurt(without any water) and keep stirring for 2-3 minutes. Be very careful not to increase the flame as yoghurt will curdle. Turn off the flame. In a separate pan, heat 1 tsp coconut oil, after it heats up add 1 tsp mustard seeds, allow them to crackle, add 1/2 tsp fenugreek seeds, 1 shallot finely chopped, 2 red chillies, a sprig of curry leaves, once they heat up pour over the pineapple curry. Serve hot with rice.


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