:: Ingredients for Pineapple Pulissery
Pineapple ½ (medium)
Yogurt 2 cups
Green chilly 1-2
Turmuric ½ tspn
Salt as per taste
Pepper ¼ tspn
Coconut 1 cup
Cumin seeds 2 tspn
Mustard seeds 1 tspn
Fenugreek seeds ½ tspn
Cooking oil 1 tbsn
Curry leaves 1 sprig
:: How to make Pineapple Pulissery
Peel pineapple and cut into ½ inch thick pieces.
Grind coconut, cumin seeds and green chilly to get a fine
paste.
In a deep vessel, boil pine apple with enough water,
turmeric and pepper. Then
reduce heat and cook on a low flame till pineapple is done
and water is almost
evapourated completely.
Add the ground coconut and yogurt to pineapple and keep
cooking on low flame
for 5-10 minutes. Don’t let it boil.
Heat oil in a pan and add mustard seeds and when they
crackle add fenugreek
seeds and red chilly and fry till fenugreek is browned.
Pour over Pulissery.
Garnish with Curry leaves and serve. This can be kept
refrigerated for 2-3 days.
:: Pineapple Pulissery Cooking Videos
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