Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Pulissery with Pineapple

Traditional 131. Pulissery with Pineapple recipe

🧺 Ingredients

• 400g fresh pineapple, cubed
• 250g yogurt, whisked
• 100g grated fresh coconut
• 200ml water
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 8-10 curry leaves
• 1/4 tsp fenugreek seeds
• 30g shallots, sliced
• Salt to taste

👩‍🍳 How to make Pulissery with Pineapple

1. Prepare pineapple (5 mins, no heat): Cut fresh pineapple into small cubes (about 1.5cm). Remove all core fibers. Measure exactly 400g.
2. Prepare coconut paste (2 mins, no heat): Grind coconut, cumin seeds, green chilies with 50ml water to smooth paste. Visual: paste should be creamy, no visible grit.
3. Mix yogurt (1 min, no heat): Whisk yogurt with 100ml water, turmeric, salt until smooth.
4. Combine (3 mins, low heat 130°C): Add coconut paste to cooked pineapple, stir well. Slowly pour yogurt mixture while stirring constantly. Heat gently, do NOT boil. Visual: sauce turns creamy, color becomes pale yellow.
5. Temper (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, fenugreek seeds. Crackle well. Visual: seeds pop and darken.
6. Add tempering (2 mins, no heat): Add curry leaves and shallots to hot tempering, fry 10 seconds. Pour over pulissery. Stir gently. Visual: creamy sauce with golden tempering oil.

Track the macros of Pulissery with Pineapple and 100s of Indian dishes with Nutri Macro India.