Pineapple pulissery, with its perfect sweet flavour, plays a vital role in balancing out the flavours in an elaborate sadya. Here is a tasty recipe for you to try at home for this Onam.
1 cup pineapple (peeled & chopped)
3 green chillies
2 sprigs of curry leaves
½ tsp turmeric powder
¼ tsp chilli powder
1 tbsp sugar (add if pineapple is less sweet)
1 cup grated coconut
½ tsp cumin seeds
1 clove garlic (peeled)
1 cup beaten thick curd
1 tbsp coconut oil
½ tsp mustard seeds
2 dry red chillies
Salt as needed
Heat a pan or manchatti (earthenware pot) add pineapple, 2 slit green chillies, curry leaves, ¼ tsp turmeric powder, chilli powder , salt and ¼ cup water. Now, blend well, cover and cook until the pineapple pieces are nicely cooked.
To a grinder add grated coconut, cumin seeds, 1 green chilli, garlic, 2 curry leaves, ¼ tsp turmeric powder ,grind it into a fine paste. You can add water if needed.
Add coconut mixture to the cooked pineapple. Now add the beaten curd and mix well. (Make sure you have turned off the gas while doing this)
Heat coconut oil in a frying pan, add mustard seeds (let it splutter), then add dry red chillies, shallot curry leaves and pour over the curry, mix well. Add sugar if needed.
Pineapple pulissery is now ready! Best served with hot steaming Kerala rice or any rice of your choice.
Note: You can add water to meet your desired consistency