Pineapple, yogurt and coconut in harmony…
This is one of the side dishes served with Sadya. There are a few other pulisseries as well like beetroot, cucumber and ripe mango. The preparation for all these are almost the same, only the main ingredient changes. My favorite among these is mango pulissery and my second favorite is this pineapple pulissery. The sweetness from the pineapple, slight sourness from the yogurt and the slight spiciness from the green chili makes this a splendid and colorful side dish.
I was having this just like that as it tasted so delicious. This can be served as a side dish with rice or with rotis.
Pineapple Pulissery
Ingredients
- Pineapple, diced- fresh pineapple 1 1/2 cups (or 1 large can)
- Turmeric powder- 1/4 tsp
- Salt – 1 tsp
- Water- 3/4 cup
To Grind:
- Coconut grated- 3/4 cup
- Green chilies chopped- 1
- Cumin seeds-1/4 tsp
Other ingredients:
- Yogurt or Curd- 1 cup
For Seasoning:
- Mustard seeds- 1 tsp
- Whole red chilies- 2
- Curry leaves- 1 sprig
- Coconut Oil- 1 1/2 tbsp
Instruction
- In a saucepan, cook diced pineapple along with turmeric powder, salt and water until the pineapple turns soft. Remove the pan from the heat, let cool down a bit.
- Grind the cooked pineapple in a blender to a smooth paste and add the ground pineapple back to the saucepan.
- Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
- Add the ground paste to the ground pineapple, cook for 5 minutes until the raw smell goes away.
- Beat the yogurt well using a spoon taken in a bowl.
- Lower the heat and add the beaten yogurt/curd to the above mixture stirring constantly.
- Mix everything gently for a minute, remove the pan from the heat. Don’t boil the yogurt mixture as it will curdle.
- Taste & add salt if needed.
- Place a frying pan over medium heat, add coconut oil.
- Let the oil turn hot, add mustard seeds & let it splutter.
- Add whole red chilies and curry leaves, saute for a few seconds and remove the pan from the heat.
- Add the above seasoning to the pineapple pulissery.
- Cover the pan with its lid and keep it covered for a few minutes.
Tips:
- You can use grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.
Pineapple Pulissery or Pineapple in Coconut and Yogurt Sauce
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side dishes
Cuisine: Indian
Serves: 5 people
Ingredients
- Pineapple, diced- fresh pineapple 1½ cups (or 1 large can)
- Turmeric powder- ¼ tsp
- Salt- 1 tsp
- Water- ¾ cup
To Grind
- Coconut grated- ¾ cup
- Green chilies chopped- 1
- Cumin seeds-1/4 tsp
Other ingredients
- Yogurt or Curd- 1 cup
For Seasoning
- Mustard seeds- 1 tsp
- Whole red chilies- 2
- Curry leaves- 1 sprig
- Coconut Oil- 1½ tbsp
Instructions
- In a saucepan, cook diced pineapple along with turmeric powder, salt and water until the pineapple turns soft. Remove the pan from the heat, let cool down a bit.
- Grind the cooked pineapple in a blender to a smooth paste and add the ground pineapple back to the saucepan.
- Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
- Add the ground coconut paste to the ground pineapple, cook for 5 minutes until the raw smell goes away.
- Beat the yogurt well using a spoon taken in a bowl.
- Lower the heat, add the beaten yogurt/curd to the pineapple-coconut mixture stirring constantly.
- Mix everything gently for a minute, remove the pan from the heat. Don’t boil the yogurt mixture as it will curdle.
- Taste & add salt if needed.
- Place a frying pan over medium heat, add coconut oil.
- Let the oil turn hot, add mustard seeds & let it splutter.
- Add whole red chilies and curry leaves, saute for a few seconds and remove the pan from the heat.
- Add the seasoning to the pineapple pulissery.
- Cover the pan with its lid and keep it covered for a few minutes.
- Enjoy this as a side dish along with rice.
Notes
You can add grated beetroot, ripe mangoes, ripe plantain or diced cucumber instead of pineapple.
