Pineapple Pulissery is a Kerala style curry made with pineapple, coconut, curd and some basic spices. It is a simple side dish which has a nice mix of flavors that taste rich and refreshing at same time. The sweet taste of pineapple, the sour of the curd and little spice all comes together so nicely in this dish. Pulissery can be enjoyed as such or with rice meal and is simple to make.

This dish is something that makes you feel homely with every spoon. The coconut paste gives creamy texture and the curd makes it mild and cool. The smell of coconut oil and curry leaves at the end just fills the kitchen with nice aroma. Even if you don't like sweet curries, this one somehow you will enjoy as it is balanced well.

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About Pineapple Pulissery

Pineapple Pulissery or Kaithachakka Pulissery is one of the classic Kerala dishes made with ripe pineapple cooked in curd and coconut base. It is a must in Onam Sadhya, but also made on normal days when pineapple is available. The curry tastes sweet, sour and little spicy all at once making it taste unique and good.

The texture is smooth and slightly thick, with soft pineapple bits here and there. The coconut paste gives rich body while the curd add a little tang. When you add the final tempering of mustard, red chilli and curry leaves in coconut oil, the flavor lifts so much and smell very nice.

There are many small changes people do in this dish. Some add a pinch of sugar, some grind coconut coarse for grainy texture, and some make it very smooth. Pineapple can be replaced with ripe mango or raw banana also for same style curry. But for me, this pineapple pulissery always stands out because of that sweet aroma it gives while cooking.

I usually make Pineapple Pulissery when fresh pineapple is available in the market. The color itself makes the meal look bright. Sometimes I serve it cold, it tastes even better after some resting time . When I make sadya style lunch at home, this one is always there on the menu.

Pineapple Pulissery Ingredients

• Pineapple - I used ripe pineapple chopped into small cubes. It gives sweetness and fruity smell to the curry. You can use semi-ripe one also if you like less sweet taste.
• Thick curd - I have used fresh thick curd for creamy base and little sourness. If curd is too sour, you can mix some water to balance.
• Turmeric powder - It adds that bright yellow color. I always add pinch just for color and mild taste.
• Small onion - I used small onions for frying, they add small crunch and nice flavor. If you do not have, regular onion works too.
• Red chilli powder - For mild spice and color, I added little only. You can adjust if you want more heat.
• Fresh grated coconut - I used fresh one, but frozen coconut also fine. It gives body and smoothness to the dish.
• Green chili - Adds heat and freshness, gives good balance for sweet pineapple.
• Jeera (Cumin) - I add little jeera for nice earthy aroma, it blends all the tastse so well together.
• Garlic - I use just one small clove, it gives mild flavor and smell. You can skip if you not like.
• Coconut oil - I always use coconut oil for frying and tempering, it gives that strong Kerala flavor which completes the dish.
• Mustard seeds - I added few mustard seeds for small crunch and nutty taste when it splutters in hot oil.
• Fenugreek seeds - I add very little, it gives that mild bitter hint that matches so well with sweet pineapple flavor.
• Red chilli - I put one or two for light spice and color, fry till it turn slightly dark only.
• Curry leaves - I love to finish with few fresh curry leaves, it gives that special aroma and nice finish to the dish.

Why This Recipe Works

• This recipe gives nice balance between sweet, tangy and light spicy flavor.
• Pineapple adds natural sweetness, so no need for extra sugar.
• It is quick to make and uses all simple ingredients available easily.
• The curd and coconut makes the curry rich, smooth and cooling.
• It is a festive style dish but still easy enough for regular meal also.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Mambazha Pulissery
• Achinga Payar Mezhukkupuratti

How to make Pineapple Pulissery Step by Step

1.Clean pineapple trim the edges, scrap the sides and cut into half. Take one half, slice them thin.

2.Chop pineapple into small cubes. Take it in a pan along with salt, turmeric powder, red chili powder and 1 cup water.

3.Cook covered in the pan until they are slightly soft but not too mushy, Set aside. Remember they will be cooking again in coconut mixture so half cook it that is enough.

4.In a mixer jar add the ingredients listed under 'to grind', add little water and grind it to a smooth paste. Now add this coconut mixture to cooked pineapple.

5.Cook for few minutes until raw smell leaves may be for 3-5 minutes.

6.Give a pulse to the curd to make it smooth and creamy, you can just whisk it too. Now add this pineapple coconut mixture.

7.Bring it a boil in sim or when it starts to boil switch off else there are chances for curdling. Now in a tadka pan heat oil, add onions and fry until brown, Set aside.

8.In the same pan add the items listed under 'to temper' let it splutter. Add the fried onions and tadka to the curry, Mix well.

Garnish with fried onions and Serve chilled as a side dish.

Expert Tips

• Beating curd - Always beat curd until smooth before adding, it helps mixing evenly and avoid splitting when hot.
• Cooling step - Better cool down mixture little before adding curd, or just keep flame very low, else it may curdle.
• Consistency - The pulissery should not be watery or too thick, I keep it semi thick like flowing texture.
• Oil flavor - I always prefer coconut oil, it gives perfect smell and authentic Kerala touch. Other oil make it little flat.
• Pineapple cook - Don't overcook pineapple, it should be soft but not mashed, else the curry loses its texture.

Serving and Storage

Serve Pineapple Pulissery with hot rice, pappadam and any spicy side curry. It taste sbest when served slightly cold also.

Keep leftover in fridge and use within one day. Mix once before serving again, you can add little water if it thickens after cooling.

FAQS

1.Can I skip coconut?

You can skip, but coconut gives main texture and flavor, without it the curry will feel thin and plain.

2.Can I make this with mango?

Yes, ripe mango also taste very nice in same recipe, just reduce chilli a bit.

3.Why curd getting split sometimes?

If you add curd when mixture too hot, it will split. Always cool it down slightly before adding.

4.Can I use store curd?

Yes can use, but beat it once to make smooth. Homemade curd also work very good.

5.Is Pineapple Pulissery sweet or spicy?

It is mostly sweet and tangy with very mild spice, not hot type curry.

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