Pineapple Pulissery is a delicious dish from Kerala, often part of the Sadhya. It is a flavorful dish that is sweet, tangy, and salty all at once, making it a wonderful accompaniment with steamed rice.
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Put a pressure cooker on the stove.
Add chopped pineapple, turmeric powder, 1/2 tsp chilli powder, and enough water for cooking.
Cook until the pineapple is completely cooked.
When the pressure is completely gone, open the lid.
Slightly mash the pineapple and keep aside.
To a mixer jar, add grated coconut, cumin seeds, and green chilli.
Grind to a fine paste.
Add the coconut paste and salt to the pineapple mix.
Turn on the flame and cook for 5 minutes, then turn off the flame.
Add curd and mix well.
Heat a pan and add oil.
When it becomes hot, add mustard seed, dry red chilli, fenugreek seeds, and curry leaves. Mix well.
Turn off the flame and add 1/4 tsp chilli powder.
Pour this tempering into the pineapple mix along with sugar.
Close the lid for 2 minutes.
Ensure the pineapple is completely cooked before mashing for the best texture.
Adjust the amount of chilli powder to suit your spice preference.
How do I make Pineapple Pulissery step by step?
To make Pineapple Pulissery, start by cooking chopped pineapple with turmeric and chilli powder in a pressure cooker until soft. Mash the pineapple slightly and set aside. Next, grind grated coconut, cumin seeds, and green chilli into a fine paste. Combine this paste with the pineapple, add salt, and cook for a few minutes. Stir in curd and prepare a tempering with mustard seeds, dry red chilli, fenugreek seeds, and curry leaves in hot coconut oil. Finally, mix the tempering into the pineapple mixture, add sugar, and let it sit covered for a couple of minutes before serving.
Is Pineapple Pulissery suitable for a vegan diet?
Pineapple Pulissery traditionally includes curd, which is dairy-based, making it unsuitable for a vegan diet. However, you can substitute the curd with a plant-based yogurt alternative to make it vegan-friendly while still enjoying the sweet and tangy flavors of the dish.
What can I substitute for coconut in Pineapple Pulissery?
If you're looking for a substitute for grated coconut in Pineapple Pulissery, you can use ground almonds or cashews for a similar texture. Alternatively, you can try using unsweetened coconut milk to maintain the coconut flavor while keeping the dish creamy.
How should I store leftover Pineapple Pulissery?
To store leftover Pineapple Pulissery, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain its consistency, and heat gently on the stove or in the microwave.
What dishes pair well with Pineapple Pulissery?
Pineapple Pulissery pairs wonderfully with steamed rice, making it a perfect addition to a traditional Kerala Sadhya. You can also serve it alongside other dishes like Kerala-style vegetable curries, papadam, or even a simple dal for a balanced meal.
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