Pineapple Pulissery – Kerala Style

by SwathiSasidharan
Pulissery with canned pineapple, ground coconut and yogurt.
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Votes: 2
Rating: 5
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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. 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 alot of time to get cooked.
  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. Once pineapple is cooked, add the coconut mixture into it, mix and let it simmer for 5 minutes.
  5. Remove it from the flame.
  6. Add whipped set-yogurt(katta thairu) into it and mix thoroughly.
  7. Add required salt.
  8. For seasoning: Heat 1 tbsp oil in a pan or a kadai.
  9. Splutter mustard seeds followed red chillies.
  10. Add curry leaves in the end.
  11. Pour the above seasoning into the pineapple curry.
  12. :- Serve with rice.
  13. :- Pineapple can be replaced with cucumber. Don`t use pressure cooker for that as cucumber may get over-cooked.
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2 comments

curryadmin
curryadmin February 15, 2008 - 12:00 am

wow..swathi..this recipe was too good…thought pineapple would be too sweet for pulissery.but tuned out wonderful..

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curryadmin
curryadmin August 9, 2010 - 10:18 am

Great reciple, but i would avoid having anu canned food. They are filled with chemical preservatives to prevent mold bacterial growth etc. These chemicals can cause cancer, alzeimers and a variety of autoimmune disorders. Fresh pineapple is the best thing to use.

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