Pineapple Pulissery

   This is a Onam lunch speciality

 Ingredients

1 cup chopped pineapple chunks 5 rings of pineapple

¼ tsp turmeric powder

1 cup sour curd

To grind

½ cup freshly grated coconut

green chilies 2-3 as per taste

ginger chopped 1 tsp

½ tsp cumin seeds

enough water to grind the ingredients

Tempering

1 tbsp coconut oil

¼ tsp mustard seeds

shallots  2 thinly sliced

⅛ tsp hing/asafoetida

¼ tsp fenugreek seeds

red chilies 2-3

curry leaf a sprig

 

Preparations Chop pineapple into chunks and put them in a sauce pan, adding ¼ cup of water,  turmeric  and salt and cook the pineapple chunks. It will take around 10-12 minutes for the chunks to cook.  While it is cooking,  grind the ingredients mentioned to a  fine paste. Mix the ground paste with buttermilk/sour curd.  Once the pineapple is soft, pour the buttermilk/curd mixed spice paste. Mix well and remove before it boils, as it will curdle. Heat oil in a small tadka pan, splutter mustard seeds, crackle cumin, add hing, fenugreek seeds, red chilies and curry leaves and chopped shallots, fry for a minute or until the onions turn golden brown, pour this tadka over the pulissery. Serve it along with rice and enjoy a sweet melody of all flavors. 

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