Pineapple pulissery, with its perfect sweet flavour, is essential in balancing the flavours in an elaborate sadya. Here’s a tasty Onam recipe for you to try at home.
1 cup pineapple (peeled & chopped)
3 green chillies
2 sprigs of curry leaves
½ tsp turmeric powder
¼ tsp chilli powder
1 tbsp sugar (add if pineapple is less sweet)
1 cup grated coconut
½ tsp cumin seeds
1 clove garlic (peeled)
1 cup beaten thick curd
1 tbsp coconut oil
½ tsp mustard seeds
2 dry red chillies
Salt as needed
In a pan or manchatti (earthenware pot), combine the pineapple, 2 slit green chilies, curry leaves, 14 tsp turmeric powder, chilli powder, salt, and 14 cup water. Now, blend thoroughly, cover, and cook until the pineapple pieces are tender.
Grate the coconut, cumin seeds, 1 green chilli, garlic, 2 curry leaves, and 14 teaspoon turmeric powder into a fine paste in a food processor. If necessary, add more water.
Combine the coconut mixture with the cooked pineapple. Mix in the beaten curd thoroughly. (Be sure to turn off the gas while doing this.)
In a frying pan, heat the coconut oil and add the mustard seeds (let them splutter), then add the dry red chilies, shallot curry leaves, and pour over the curry, mixing well. If necessary, add sugar.
The pineapple pulissery is now complete! Best served with hot steaming Kerala rice or your favourite rice.