Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY

INGREDIENTS:

Chopped Pineapple - 1/2 Cup
Salt to taste
Sugar- 2 tbsp
Turmeric powder - 1/4 tsp
Water - 1.5cup
Curd/Yogurt - 1 Cup

FOR GRINDING:

Grated coconut - 1 cup
Cumin seeds/ Jeerakam - 1/4 tsp
Turmeric powder - 1/4 tsp
Shallots/ Small onion - 4 to 5 nos
Green chili - 2 to 3 nos ( According to your spice level)

FOR TEMPERING:

Coconut oil - 2tbsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dry red chili - 2 to 3 nos
Curry leaves - 1 spring

METHOD:

1.     Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle.

2.     Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water.

3.    Add the coconut paste into cooked pineapple and mix well. Bring to boil.

4.     Beat the curd well. Add it to the curry and mix well. Switch off the stove immediately. Do not boil after adding curd.

5.     For tempering, heat coconut oil in a pan add mustard seeds . When the mustard seeds start to crackle add fenugreek seeds, dried red chili and curry leaves. Pour the tempering into curry and close the lid to absorb all the flavors.

NOTE:

1. You can increase or decrease the amount of sugar according to the sweetness of pineapple.

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