#onam · Veg Curries/Gravies · Vegetarian Recipes

Pineapple Pulissery | Pineapple in Yogurt Curry

Every year, we celebrate Onam in a very simple way by making ada pradhaman or paruppu payasam. Both my parents hail from nagercoil and most of my relatives are settled in various parts of Kerala. So, theeyal, thoran, morkozhambu/mor curry are few dishes we do on a regular basis. For those who may not be aware, nagercoil is situated in the district of kaniyakumari and shares borders with Tirunelveli(Tamil Nadu) and Kerala. Onam is one festival that is widely celebrated at Nagercoil like Diwali.

The cuisine followed here known as Nanjilnadu cuisine is a blend of Tamil Nadu and Kerala traditions. Curries are normally made using coconut and coconut oil. Most of the dishes have coconut as their main ingredient, closely resembling the cuisine of Β Kerala.

Onam posts of fellow bloggers tempted me to try pineapple pulissery. The last time i had pulissery (maambazha pulissery) was around 14 years back at one of my grandmother’s place at Aluva, Kerala. So, i was very excited to make one. Pulisssery, also known as moru curry or morkozhambu is an authentic Kerala dish made using coconut and curd/yogurt. It can be made using cucumbers, lady fingers, ripe mangoes and pineapples. Pineapple pulissery is a sweet-sour dish that involves cooking pineapple in a mildly spiced coconut-yogurt curry. A unique blend of subtle flavours renders this dish absolutely mouth-watering.

Required Ingredients:

  • Pineapple – 1 cup (200 ml)
  • Grated Coconut- 1 cup
  • Curd/Yogurt- 1 1/2 cup
  • Cumin-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder- 1 tsp
  • Garlic cloves-4 (small)
  • Green chilli-2
  • Coconut oil- As required
  • Mustard seeds-1 tsp
  • Dry red chilli-2
  • Curry leaves-10 to 15
  • Fenugreek seeds-1/4 tsp
  • Water -As required
  • Salt- As required

Method:

In a mixer jar/food processor, add grated coconut, turmeric powder, red chilli powder, cumin, garlic cloves , salt and grind into a smooth paste adding little water.

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Heat a kadai/wok with a cup of water, add chopped pineapples, slit green chillies and cook until the pineapples turn soft and mushy.

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Now, add the ground paste, mix well and add water if it is too thick. Cook for 5-7 minutes until the raw smell goes off.

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Once the raw smell leaves, switch off the flame. Add beaten curd/yogurt and mix well. Add salt if necessary.

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Turn on the flame and bring it to boil. Switch off the flame now.

In a kadai/pan, add coconut oil. Once it is hot, add mustard seeds, fenugreek seeds. Once they crackle, add dry red chilli, curry leaves and fry.

Pour on top of the pulissery and mix well.

Serve hot with plain rice.

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22 thoughts on “Pineapple Pulissery | Pineapple in Yogurt Curry

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