Pineapple pulissery

Pulissery is a traditional side dish of Kerala, unavoidable during Onam and other festivals. My mother prepared pulissery almost every day with vellarikka or other vegetables. This dish can also be prepared using ripe mangoes. 

Ingredients

Ripe pineapple, 4 tbs

Turmeric powder, ½ tsp

Red Kashmiri chili powder, ¼ tsp

Salt, to taste

Water, 1 cup + 1 cup 

For grinding

Grated fresh coconut, 3 tbs

Green chili, 1 no

Shallots (chopped), 2 nos. 

Cumin seeds, ½ tsp

Fenugreek powder, a pinch

Sugar, 1 tsp

yoghurt, 1 cup

For seasoning

Mustard seeds, ½ tsp

Shallots (finely chopped), 4 nos.

Curry leaves, a few

Red chili, 1 no.

Ginger (finely chopped),  ½ tsp

Red Kashmiri Chili powder, ½ tsp

Preparation:

• Peel and cut the pineapple in to ½ inch pieces. Cook the pineapple with one cup of water, turmeric, chili powder and salt, on a medium low flame. Do not let the water evaporate fully (around two or three tablespoons should remain). Be careful not to overcook or mash the pineapple.
• Meanwhile grind the coconut with green chili, shallots, cumin seeds and fenugreek, into a smooth paste. Add two tablespoons of water if required.
• (If you do not have fresh coconut, grind three tablespoons of desiccated coconut with two tablespoons of coconut milk powder and a little water)
• Add the coconut mixture along with one cup of water and sugar to the cooked pineapple and boil for two minutes over a medium flame.Gently beat the yoghurt with a spoon in to a smooth paste.Add yoghurt (here I used Al Rawabi full cream yoghurt) and heat again for thirty seconds over a low flame. Do not boil, as it might curdle. Remove from flame and check for salt.
• Heat oil in pan and add mustard seeds. Once it pops, add shallots, curry leaves, whole chili and ginger and sauté until the shallots brown. Add chili powder and sauté for few seconds. Remove from heat and stir into the pineapple curry just before serving. Keep closed to lock in the flavour. 

Enjoy with rice. Please share and comment 😊
Thank you!