Posted in Accompaniments, Kozumbu for rice, No onion no garlic side dish, Vishu/ Onam Sadya Recipes

Pineapple Pulisheri

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. ๐Ÿ˜›



Serves: 3

ย  ย  ย Ingredients:

Pineapple: ยฝ cup chopped

Green Chillies โ€“ 5 or 6 (adjust according to taste)

Grated Fresh Coconut โ€“ 2 Cups

Thick Sour Curd/Yoghurt โ€“ 2 Cups

Curry Leaves โ€“ few sprigs

Turmeric Powder โ€“ ยผ tsp

Salt to taste

For Tempering
Coconut oil: 1 tbsp (see notes)

Mustard Seeds โ€“ ยฝ tsp

Fenugreek Seeds โ€“ ยผ tsp

Dried Red Chillies โ€“ 1 or 2


  1. ย Wash and chop the pineapple. Add it into a vessel.
  2. Add about 1 cup of water, turmeric powder and salt.
  3. Let this boil and then simmer for about 5 to 6 minutes or till the pineapple turns tender.
  4. In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
  5. Once the pineapple gets cooked, add the ground paste and stir well.
  6. Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
  7. Simmer till the gravy starts frothing on the sides.
  8. Remove from heat. Add some torn curry leaves.
  9. Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
  10. Pour this tempering over the prepared pulisherry.

Serve hot with steamed white rice,papadams and kara curry.



Any oil can beย used. But coconut oil adds a distinct flavor and taste to this.ย 



Hi This is my chance to introduce myself. I am Parvathi, the author/owner of this space. I blog here about recipes that are simple yet tasty. I try to improvise on recipes without compromising on taste. Cooking is my passion. Though I am not very perfect, I love the imperfections and as they say โ€œthereโ€™s always scope of betterโ€. I like to follow that. I believe thereโ€™s a story for each recipe and the way it is developed. Also creativity is the secret ingredient of cooking. My inspiration for cooking comes from my mom. As cliched as it sounds, for me she is the best cook. ๐Ÿ™‚ Cooking for me is a stress buster. Hoping this space help you too whip some amazing dishes and earn praises from your loved ones. Gmail: Instagram: foodaterian Twitter:

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