This is a sadya dish. Kerala specials. Normally cooked on festivals like Vishu and Onam, this one can be made using any veggies of your choice. The sweetness of pineapple when mixed with the tanginess of curd and spice of green chillies, makes the dish a wonderful treat bursting with flavors.
One tip: Make it a little extra; it tastes yummier the next day. 😛
- Pineapple: ½ cup chopped
- Green Chillies – 5 or 6 (adjust according to taste)
- Grated Fresh Coconut – 2 Cups
- Thick Sour Curd/Yoghurt – 2 Cups
- Curry Leaves – few sprigs
- Turmeric Powder – ¼ tsp
- Salt to taste
- Coconut oil: 1 tbsp (see notes)
- Mustard Seeds – ½ tsp
- Fenugreek Seeds – ¼ tsp
- Dried Red Chillies – 1 or 2
- Wash and chop the pineapple. Add it into a vessel.
- Add about 1 cup of water, turmeric powder and salt.
- Let this boil and then simmer for about 5 to 6 minutes or till the pineapple turns tender.
- In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
- Once the pineapple gets cooked, add the ground paste and stir well.
- Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
- Simmer till the gravy starts frothing on the sides.
- Remove from heat. Add some torn curry leaves.
- Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
- Pour this tempering over the prepared pulisherry.
Serve hot with steamed white rice, papadams and kara curry.
Any oil can be used. But coconut oil adds a distinct flavor and taste to this.