Skip to main content

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.


WATCH VIDEO ON YOUTUBE


Comments

Popular posts from this blog

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe  Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp     Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready.   2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously.   3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container .  Note: 1. Adjust the sugar as per your taste.

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar.  Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...