Pineapple Pulissery
Pineapple pulissery is my favorite curry, because I love the complete pineapple flavour over flowing in this curry also the sweet flavour coming from this just like my pineapple pachadi. This is a famous dish in Kerala, You can see this dish in every weddings. Serve this with hot steaming rice, it will be heaven. This meal is a complete one because the pineapple pulissery is a mild flavourful curry so to accompany this you can serve it with puli inji, potato roast or even fish fry.
About Pineapple Pulissery
Pulissery is a sweet, spicy and slightly tangy curry made with coconut paste, yogurt and spices. This has so many variations and can be made with variety of vegetables and fruits including mango, ladies finger, cucumber or simple moru curry. Pineapple pulissery is a popular Kerala curry which is served in Onam sadya feast or in marriage functions. This delicious side dish is made with pineapples cooked with coconut, cumin and chilli paste, yogurt and tempered with spices. The curry is similar to my pineapple pachadi, mango pulissery. The taste of pulissery is sweet, slightly tangy and spicy in flavour. The recipe starts by cooking chopped pineapple and pureed pineapple cooked with salt, turmeric and sugar. Coconut, green chilli, cumin seeds is ground into paste and added into the curry and cooked on low for few minutes. In the end of the cooking process, yogurt is added and whole spices is tempered in coconut oil is mixed in. In this recipe, learn how to make pineapple pulissery with step by step pictures and video.
Watch Pineapple Pulissery Video
Pineapple Pulissery Ingredients
Pineapple - in this recipe for pineapple pulissery, I like to use chopped pineapple as well as pureed pineapple for the intense flavour of the fruits. It also adds creamy thick texture to the pulissery. Coconut Paste - like all pulissery, a paste is made with fresh coconut, green chillies and cumin seeds. Instead of green chillies, you can use dry red chillies. Once coconut masala is added, it has to be cooked on low heat, if you boil the mixture then the pulissery will split. Curd | Yogurt - Use thick yogurt or curd for best taste and creamy texture. Always add yogurt once the pulissery has done boiling. So the yogurt doesn’t split. Whole Spices - for tempering, mustard, urad dal, curry leaves and dry red chillies is used. Coconut Oil - like all Kerala recipes, the whole dish is cooked in coconut oil.
Make Pineapple Pulissery Better
Choosing Pineapples - make sure pineapple is ripe and smells great. You can test the pineapple ripeness by pulling a stalk from the crown. If it pops easily then the pineapple is ripe. Also smell the fruit, it should smell so pineappley. Coconut Paste - make sure the coconut is ground with green chillies and cumin seeds till smooth. If you are using frozen coconut, grind with hot water to get smooth paste. Yogurt | Curd - Make sure the curd used is thick and creamy. It shouldn’t be too sour else the curry will be sour. Once the curry is ready, take it off the heat and allow it to cool for 5 minutes before mixing in the yogurt. So the curd turns creamy and doesn’t split. Taste as you go - The measurement given for the sugar totally to your taste. Taste the curry and adjust the seasoning as you go. Sometimes you might need to add more sugar than mentioned. It also depends on how sweet you like your curries. Traditionally Pineapple pulissery tends to be on the sweeter side.
How to Make Pineapple Pulissery (Stepwise Pictures)
Coconut Paste
1)Take coconut, green chillies and cumin seeds in a blender. We are going to grind this into a smooth paste. 2)Add some water when grinding. if you are using frozen coconut, you can use hot water for making this into a smooth paste. Set this aside till needed.
Cooking Pineapple
3)Take chopped pineapple and pureed pinepple in a kadai. I like to use a combination of both for proper thickness in the gravy. 4)Add in some water and mix well. Cook this on medium heat for 5 minutes till the mixture comes to a full boil. 5)Add in turmeric powder. This is mainly for the yellow colour. 6)Now add in salt and sugar. You can taste and adjust the sweetness as per your taste. 7)Mix well and cook for 5 more minutes. 8)Now the pineapple is cooked.
Adding Coconut Paste
9)Reduce the flame to a low and add in coconut paste. 10)Once coconut paste is added, don’t boil it too much. Just cook on low simmer till it starts to heat around the sides. Once the mixture heats around the sides, take it off the heat.
Adding Curd
11)Once the curry is ready, take it off the heat and allow it to cool for 5 minutes before mixing in the yogurt. So the curd turns creamy and doesn’t split. 12)Mix the curd into the curry really well.
Make Tempering
13)Heat coconut oil in a pan. Add in mustard and urad dal. Allow them to sizzle in the oil. 14)Add in curry leaves into the hot oil and let them sizzle. 15)Add in dry red chillies and mix well. 16)Now the tempering is ready. if you want, you can add in some chopped shallots as well. 17)Pour this over the pulissery and mix well. 18)Pineapple pulissery is ready to serve.
Variations
Cucumber Pulissery - one of the most common vegetable used in making pulissery Mambala pulissery - my favourite and it taste great when small variety of ripe mangoes is used. Vendakkai Moru Curry - healthy for kids and this version is Iyengar variety. Kerala Moru Curry - simple Kerala inspired moru curry made with spices and onions. Drumstick Buttermilk curry - delicious when paired with rice.
Expert Tips
Make sure you use chopped and pureed pineapples. I like to use more pureed pineapple for taste and texture. Make sure the coconut is ground into smooth paste. So the curry is smooth and not grainy. Once the curry is ready, take it off the heat and allow it to cool for 5 minutes before mixing in the yogurt. So the curd turns creamy and doesn’t split. Instead of pineapple, you can use ripe mangoes. You can add a spoon of chilli powder if needed.
Serving & Storage
Leftover pineapple pulissery can be stored in fridge upto 2 days. Reheat before serving. Pineapple pulissery taste great when served with Kerala red rice, thoran and puli inji. Along with other side dishes, this is served in Onam Sadya Feast.
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