Ingredients

The following ingredients have 2 Servings
  • Pineapple - 1 cup (chopped)
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Yogurt (Curd) - 1 cup
  • For Grinding
  • Grated coconut - 1/3 cup
  • Green chillies - 2-3
  • Cumin seeds - 1 tsp
  • For Seasoning
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Dry Red chillies - 2
  • Curry leaves - few

Instruction

  • Preparation
  • Cut the upper crown and lower stem of the pineapple. Using a sharp knife, cut the skin of the pineapple to remove the eyes.
  • Cut into long strips and discard the thick core. Chop it into small chunks.
  • Grind the coconut, green chillies and cumin seeds with some water to a smooth paste.
  • Beat the curd and keep it ready.
  • Method
  • Cook the pineapple pieces with about 1/4 cup water, turmeric powder and salt.
  • After about 5-7 minutes when the pieces are soft, add the ground coconut paste.
  • Reduce the flame to low and cook for 2-3 minutes.
  • Switch off and add the beaten curd.
  • In another small pan, add the coconut oil. When it is hot, pop the mustard seeds.
  • Add the fenugreek seeds, dry red chillies and curry leaves to the hot oil.
  • Switch off and add this aromatic seasoning to the pineapple pulissery.