Pulissery is another popular sweet and sour yogurt based dish from Kerala. It is one of the many dishes in the Onam Sadya menu. I have posted Mambazha Pulissery 3 years back for onam festival. So for this onam I chose pineapple pulissery (pineapple moru curry). It is a very simple dish and is very easy to prepare. It can be served with any thoran and pappadam. Today we will learn how to make pineapple pulissery following this easy recipe. As it is a very simple recipe, I am not posting step wise pictures.
Peel pineapple and cut it into small pieces. Discard the core.
Grind coconut, green chilli and cumin seeds with a little curd/yogurt to a smooth paste.
Whisk curd without adding water.
Cook pineapple with very less water adding turmeric powder, chilli powder, salt needed until soft.
Once cooked, add the coconut paste and cook for another 2-3 minutes on low flame.
Add curd and heat it slightly on very low flame. Switch it off.
Heat coconut oil, add mustard seeds, when it splutters, add fenugreek seeds, red chillies and curry leaves. Saute for a second and add the seasoning to the pineapple pulissery.
Serve with hot rice, any thoran (dry vegetable curry) of your choice and pappadam.
Check out my lovely collection of Onam Sadya Special Recipes or click the picture below to take you to that page.
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