Salt and Spice

Ingredients

Pineapple – 1 small chopped

Turmeric powder – 1/2 tsp

Chilly powder – 1/4 tsp

Salt – to taste

Water – 1 1/4 cup

Sugar – 1 1/2 tsp

Fenugreek powder/Uluva podi – 1/8 tsp

Thick curd – 1 1/2 cups

For Grinding

Grated coconut – 1 cup

Green chillies – 3

Turmeric powder – 1/2 tsp

Cumin seeds – 1/4 tsp

For Tempering

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – 2 sprigs

Dry red chillies – 3 broken, seeds removed

Method

Put pineapple pieces, turmeric powder, chilly powder, salt and water into a vessel and cook it covered on a medium flame.  When it is almost cooked, add sugar and fenugreek powder.  Grind the ingredients mentioned above to a fine paste and add to the cooked pineapple.  Mix well and cook for 2 minutes.  Beat the curd well and add to the curry.  Keep on stirring and cook till it is about to boil.  Switch off the flame before it starts to boil.  Heat oil in a small pan and splutter mustard seeds.  Add dry red chillies and curry leaves and switch off the flame.  Pour it over the Pulisseri and mix well.  Lip-smacking ‘Pineapple Pulisseri’ is now ready to be served!

Garnish ‘Pineapple Pulisseri’ with black grapes and serve with hot rice, pickle and pappads!

‘Pineapple Pulisseri’ is an essential dish served for ‘Onasadhya’, the lunch served during the ‘Onam’ festival.

Related Recipes:

1. Kerala Banana Pulisseri
2. Pineapple Cornflakes Pudding
3. Pineapple Wine
4. Malabar Kootu Curry
5. Cabbage-Carrot Thoran