Pineapple Pulissery

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…

Pineapple Pulissery
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Pineapple Pulissery

Traditional Kerala sadya recipe made with pineapple, yogurt and coconut. Served with rice.
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Course: Lunch
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Pineapple Pulisseri, Pineapple Pulissery, Pineapple Pulisseri Onasadya, Sadya recipes, Onam recipes
Author: Maria Jose Martin


  • 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
  • Salt
  • 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.


I used ripe pineapple for this recipe. It's better to use just ripe and not over ripe pineapple for this recipe.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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