Kerala Sadya Style Pineapple Pulissery

Cut the upper crown and lower stem of the pineapple. Remove the skin and also chop off the center core. Chop the pineapple into small chunks. Prepare the other ingredients.

Heat a pan perferably an earthern pot (manchatti), and add the pineapple pieces followed by chilli powder, turmeric powder, curry leaves and salt.

Slit the green chilies and add water to cook the pineapple.Once it starts to boil, lower the flame and cover and cook till the pineapple pieces are well cooked.

Mean while take the grated coconut and cumin seeds. Grind it into a fine paste by adding little water.

Add this to the cooked pineapple and allow it to simmer for 4 minutes in low flame.

Check for salt and add salt if necessary. Then add sugar and give it a quick stir.

Switch off the flame and add the whisked curd to the Pineapple Pulissery. Mix well until everything is well combined.

For Tempering, In a small frying pan, heat coconut oil. Add mustard seeds, when it start to splutter add fenugreek seeds, dry red chilli, curry leaves and mix well. Pour this over the prepared pineapple pulissery and mix well. Cover it for 5 to 10 minutes.

Our delicious Pineapple Pulissery is ready to be served with hot rice, thoran and pappadam.