Pineapple pulissery – Onam Sadya Recipe

I had lot of options for today’s alphabet ‘P’. Pacha manga kichadi, pachadi, paruppu pradaman, palada pradhaman, etc. But i chose to make Pulissery. When i was looking for an authentic recipe, i came across many recipes with little variations. 
Most of the recipes,resembled to omaka pachadi i made yesterday, the same masala, the tadka included shallots and some used shallots in grinding the masala. That put me in a great confusion. Then i landed here @Kothiyavanu, where she has mentioned that pulissery is mostly made with seasonal fruits like nenthram pazham, pineapple, mambazham/mangoes and Moru curry is made using vegetables. Uff, what a relief. I even called some my malayali friends in the apartment to know the difference.
Finally after hearing and reading, i settled to make pineapple pulissery. I m happy that i tried this recipe. Initially though i was little skeptical to use a sweet fruit into yogurt based gravy, now after trying breadfruit chutney and jackfruit dosa, i shouldn’t be thinking here, what say?
Sweet pineapple cooked with turmeric and then with coconut-green chili paste with a tadka of coconut oil and fried shallots, that’s a simple description of this wonderful dish. It makes a yumm combo with hot rice. Now i m able to understand the pride attached with Sadya Menu, truly rich and royal, feast fit for the kings!!

1 cup chopped pineapple chunks (5 rings of pineapple )
2 pinches of turmeric
1 cup thick buttermilk/sour curd (i used thick laban)
To grind
1/2 cup freshly grated coconut
2 no green chilies
1 tsp shredded ginger
1/4 cup of water
1/2 tsp cumin seeds
1/2 tsp coconut oil
1/4 tsp mustard seeds
2 no shallots thinly sliced
A strand of  curry leaf
2 pinches of hing
a pinch of fenugreek seeds
2-3 nos red chilies

  • Take chopped pineapple chunks in a sauce pan, add 1/4 cup of water,  turmeric  and salt and cook the pineapple chunks.
  • It will take around 10-12 minutes for the chunks to cook.  While it is cooking,  take the ingredients under ‘to grind‘ and make it a fine paste. Mix the ground paste with buttermilk/sour curd. 
  • Now once the pineapple is soft, pour the buttermilk/curd mixed spice paste. Mix well and let it be on stove for just 5 minutes. Remove the pulissery from the stove. Do not allow to boil, the curry will split/curdle.
  • Heat oil in a small tadka pan, splutter mustard seeds, crackle cumin, add hing, fenugreek seeds, red chilies and curry leaves and chopped shallots, fry for a minute or until the onions turn golden brown, pour this tadka over the pulissery. Serve it along with rice and enjoy a sweet melody of all flavors.