Pineapple Pulissery - Kerala Style

Ingredientsfor 4 servings

• 250 g Pineapple canned
• 5 nos Green chillies
• 1 tsp Cumin seeds jeera
• 1/4 tsp Turmeric powder
• 1 cup Coconut — grated
• 3/4 cup Curd set yogurt/ katta thairu
• 10 nos Curry leaves
• 2 - Dry whole Red chillies vattal mulaku
• 1 tsp Mustard seeds
• Salt and Oil, to taste

Preparation

1. Step 1

   For preparing the delicious Pulissery dish, first drain the syrup out of canned pineapple. :- If you don`t like very sweet pulissery, pour boiling water into pineapple pieces and squeeze remaining syrup out of it. This will remove extra sweetness of syrup from canned pineapple.

2. Step 2

   Cook pineapple pieces(preferably in a pressure cooker) along with little water, 2 green chillies, salt and pinch of turmeric powder. Note: Canned pineapple takes a lot of time to get cooked.

3. Step 3

   While pineapple is cooking grind together grated coconut, turmeric powder, cumin seeds, 3 green chillies and 3-4 curry leaves into a very smooth paste, by adding 1 tbsp water.

4. Step 4

   Once pineapple is cooked, add the coconut mixture into it, mix and let it simmer for 5 minutes.

5. Step 5

   Take it off the heat.

6. Step 6

   Add whipped set-yogurt(katta thairu) into it and mix thoroughly.

7. Step 7

   Add required salt.

8. Step 8

   For seasoning: Heat 1 tbsp oil in a pan or a kadai.

9. Step 9

   Let the mustard seeds crackle followed red chillies.

10. Step 10

    Add curry leaves in the end.

11. Step 11

    Pour the above seasoning into the pineapple curry.

12. Step 12

    Goes well with rice.

13. Step 13

    Pineapple can be replaced with cucumber. Don`t use pressure cooker for that as cucumber may get over-cooked.