Pineapple Pulissery
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Ingredients
| Ingredients | Quantity |
|---|---|
| Pineapple | 1 |
| Green chilli | 3 to 4 |
| Turmeric powder | 1 tsp |
| Salt | To taste |
| Curd | 3 cups |
| Fenugreek Powder | 1/2 tsp |
| To be Ground to a fine paste | |
| Grated coconut | 1-1/2 cups |
| Shallots | 2 |
| Garlic(Optional) | 3 to 4 |
| Cumin seeds | 1 tsp |
| For Tempering | |
| Oil | 1 tbsp |
| Mustard seeds | 3/4 tsp |
| Curry leaves | A few |
| Dried red chillies | 1 to 2 |
| Sliced shallots | 3 |
Servings
| Serving | 4 |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 20 Mins |
Method
- Grind the coconut, cumin seeds, garlic and shallots together to a smooth fine paste. Keep aside.
- Beat the curd and keep aside. Cut the pineapple into chunks.
- Put in a pressure cooker along with slit green chillies, turmeric powder, salt and water to cover the pineapple and cook till done (3-4 whistles). The pineapple should be firm.
- Add the ground coconut paste to the pressure cooked pineapple and bring to a boil on a low flame.
- Add the beaten curd and mix well. Add salt if needed. When it is about to boil, switch off heat and add the fenugreek powder.
- Heat oil in a pan. Add mustard seeds. When they start to splutter, add the curry leaves, chilli and shallots. When the shallots turn light brown, switch off heat. If you feel that the curry needs more colour, you could add a bit more turmeric powder.
- Pour this over the raita.
Recipe Tips
- Serve with rice. The taste would be better if prepared a few hours before serving.
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