Onam is almost here! I can see the social media flooded with Onam recipes and attires of all sorts.
How about you? Have you started your Onam preps?
Though I've made a full fledged Onasadya, only one or two times, we've covered almost all sadya recipes on the blog. One thing that was missing was a madhura curry (sweet curry).
This Pineapple Pulissery is more like a sweet and sour curry. I do like sweet and sour flavor combo and so I tend to make this every now and then. The sweetness from the pineapple and the sourness from the yogurt, gives it a wonderful flavor.
Do try this for this year's Onam sadya or just for your regular lunch. I'm sure you will also become a fan of this Pineapple Pulissery.
Here is the recipe…
- 250 – 300 gms Pineapple, cut into bite size pieces (measured after cleaning)
- 1.5-2 cups Water
- 2-3 Green chilli (slit lengthwise)
- 1/2 tsp Turmeric powder, divided
- 6 tbsp Grated coconut
- 4 tbsp Water
- 1/8 tsp Cumin seeds
- 1.5 – 2 cups Whisked yogurt (@ room temp)
- 1/4 tsp Mustard seeds
- 2 Dry red chillies
- Curry leaves
- 1/2 – 1 tbsp Coconut oil
- Cook together cleaned pineapple pieces, 2-3 green chillies, 1/4 tsp turmeric powder, 1.5 -2 cups water and salt. Bring it to boil. Reduce flame to lowest and cook till pineapple is almost done.
- Grind together grated coconut, cumin seeds, 1/4 tsp turmeric powder and 4 tbsp water to a smooth paste.
- Add ground coconut paste to the cooked pineapple and cook for another 5-7 mins on low flame, till the raw taste of coconut goes.
- Remove from fire and let it cool for 15 – 20 mins.
- Add whisked yogurt to this and mix well.
- Bring back to fire and stir continuously on low flame for 5 mins. Do not let it boil. once the yogurt is heated through, remove from fire.
- Heat oil in a small pan and crackle mustard seeds. Add dry red chilli and curry leaves. Fry for a min.
- Add this to the curry. Let it rest for 10 mins and serve with rice.