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Pineapple Pulissery | Kerala Onam Sadya Recipe

Pineapple pulissery, a traditional kerala sadya dish. Soft cooked pineapple topped with coconut green chili paste and sour yogurt. Pineapple pulissery pairs well with steaming hot rice and papadam
Course Main Course, Side Dish
Cuisine Indian, Kerala cuisine
Keyword Onam sadya recipe, pineapple curry, Pineapple recipe, Pulissery recipe, Rice accompaniment recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories

Equipment

  • Blender/mixie to grind the masala

Ingredients

  • 1 cup chopped pineapple chunks 5 rings of pineapple
  • ¼ teaspoon turmeric powder
  • 1 cup sour curd

To grind

  • ½ cup freshly grated coconut
  • 2 nos green chilies
  • 1 inch ginger
  • ½ teaspoon cumin seeds
  • enough water to grind the ingredients

Tempering

  • 1 tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • 2 nos shallots thinly sliced
  • teaspoon hing/asafoetida
  • ¼ teaspoon fenugreek seeds
  • 2-3 nos red chilies
  • a sprig of curry leaf

Instructions

  • I have used 5 rings of pineapple. Chop them into chunks. Take chopped pineapple chunks in a sauce pan, add ¼ 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.