Pineapple pulisseri

Pulissery is one of my favorite traditional Kerala food item. In Kerala, for Onam festival they will make Onam feast called Onam sadhya. Pulissery placed a important role in their feast. It is very delicious and very easy to prepare also. We can prepare pulissery with adding vegetable like ash guard and also with fruits like mango and pineapple or without any vegetable and fruits. I already posted the normal version of Pulissery. 

When i gone to my sister's house, she prepared pulissery with mango fruit (Maambazha pulissery). It was so yummy. Then i tried with pineapple. It is a combined taste of sweetness, sourness, little spicy with coconut oil. For making Kerala dishes, we have to use coconut oil. All tastes mix together and it gives superb feast to our tongue. My mother-in-law likes very much this dish and she will eat without any main dish or side dish. I will make pulissery once in a week for her.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	5 Mins
Serve for	:	2 Persons

Ingredients :

Main ingredients	:
Pineapple	:	10 Pcs
Chilly powder	:	1/4 Tsp
Curd	:	1 Cup
Salt	:	As needed
Green chilly	:	1 No
For grind	:
Coconut	:	1/2 Cup
Cumin seeds	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Ginger chopped	:	1/2 Tsp
For tempering	:
Coconut oil	:	2 Tsp
Mustard seeds	:	1 Tsp
Red chilly	:	3 Nos
Curry leaves	:	10 Nos

Method :

Grind the grinding ingredients as paste. Beat the curd and keep it aside.

In a pan, Add 1 glass of water and add 1 green chilly. After 2 mints, add chopped pineapple pieces, turmeric powder, chilly powder and allow it to boil.

After the pineapple pieces cooked, add ground coconut paste and beaten curd.

After adding these, no need to boil. Keep in low flame for 5 mints and we can go for tempering.

Heat coconut oil in a pan, add mustard seeds. After the seeds broken, add curry leaves and red chilly. Add the tempering to the curry.

Wow!..So nice aroma and delicious look. It is ready to serve with  hot rice. Try this yummy recipe, enjoy the feast of taste and please post your wonderful comments.