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Pineapple pulissery

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Chef Kumar
Chef Kumar

Pineapple Pulissery is a South Indian dish made with diced pineapple, coconut, green chilies, cumin seeds, curry leaves, yogurt, and seasoning. To make it, pineapple is cooked with turmeric, curry leaves, and water until tender. Meanwhile, coconut, green chilies, cumin seeds, and curry leaves are ground to a paste. The paste is added to the pineapple and cooked briefly. Yogurt is then stirred in and the mixture is removed from heat. For seasoning, mustard seeds, red chilies, and curry leaves are sautéed in oil and poured over the pulissery before serving with rice.

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Pineapple Pulissery Ingredients To Cook Pineapple 300 gms Pineapple , Diced Pinch Turmeric powder A sprig of Curry leaves 100 ml Water Salt to taste To Grind ½ Coconut, grated 5 gms Green chilies 5 gms Cumin seeds 1A sprig of Curry leaves Little Water to blend Other ingredients 100 ml Yogurt For seasoning 10 ml Vegetable oil 3 gms Black Mustard seeds 2 nos Whole dry red chili A sprig of Curry leaves Chef Ashokkumar
Procedure In a pan combine pineapple with the ingredients mentioned above "to cook pineapple ' and cook covered till its done and tender . In a blender, grind the above mentioned ingredients "to grind". Add the ground coconut mixture to the cooked pineapple , combine well and cook for few minutes till the raw taste of coconut is gone . Remove the pineapple mixture from the heat and immediately add yogurt to it, combine well. Taste and add more salt if needed. Don't heat it after adding yogurt. For making seasoning Heat a small pan, add oil, let it turn hot. Add mustard seeds and let it splutter. Add dry red chilies and curry leaves, saute for 2 to 3 seconds. Pour this seasoning over the pineapple pulissery and cover the pan with its lid to lock the aroma of the seasoning. Serve it along with steamed rice. Options: You could replace pineapple with cucumber, mango, plantain, pumpkin etc.

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Pineapple pulissery

  • 1. Pineapple Pulissery Ingredients To Cook Pineapple 300 gms Pineapple , Diced Pinch Turmeric powder A sprig of Curry leaves 100 ml Water Salt to taste To Grind ½ Coconut, grated 5 gms Green chilies 5 gms Cumin seeds 1A sprig of Curry leaves Little Water to blend Other ingredients 100 ml Yogurt For seasoning 10 ml Vegetable oil 3 gms Black Mustard seeds 2 nos Whole dry red chili A sprig of Curry leaves Chef Ashokkumar
  • 2. Procedure In a pan combine pineapple with the ingredients mentioned above "to cook pineapple ' and cook covered till its done and tender . In a blender, grind the above mentioned ingredients "to grind". Add the ground coconut mixture to the cooked pineapple , combine well and cook for few minutes till the raw taste of coconut is gone . Remove the pineapple mixture from the heat and immediately add yogurt to it, combine well. Taste and add more salt if needed. Don't heat it after adding yogurt. For making seasoning Heat a small pan, add oil, let it turn hot. Add mustard seeds and let it splutter. Add dry red chilies and curry leaves, saute for 2 to 3 seconds. Pour this seasoning over the pineapple pulissery and cover the pan with its lid to lock the aroma of the seasoning. Serve it along with steamed rice. Options: You could replace pineapple with cucumber, mango, plantain, pumpkin etc.