Pineapple pulissery: A deliciously fragrant curry that can pass off as a dessert
You can make this versatile dish using ripe mangoes, plantains and even jackfruit as well.
You can make this versatile dish using ripe mangoes, plantains and even jackfruit as well.
You can make this versatile dish using ripe mangoes, plantains and even jackfruit as well.
Pulissery is an unavoidable item in a traditional vegetarian sadya. You can make this versatile dish using ripe mangoes, plantains and even jackfruit. However, nothing can beat its perfectly sweet and sour version, made of pineapple. Check out the pretty simple recipe of pineapple pulissery.
Ingredients
1 pineapple
2 plantains
5 green chilies
5 dried chilies
2 garlic cloves
5 fenugreek seeds
Cumin powder
Pepper powder
Asafoetida powder
Turmeric powder
½ glass coconut oil
1 coconut (grated and grinded)
1 litre curd
5 sprigs curry leaves
Salt as required
Preparation
Cut the pineapple and plantains into small pieces
Heat coconut oil in a pan
Splutter mustard seeds and fenugreek seeds
Sauté dried chilies, turmeric powder and curry leaves
Now add pineapple, plantain pieces, halved green chilies and garlic cloves
Cook for 15 minutes
Into it add coconut paste
Cook until the mixture thickens
Now add the curd
Sprinkle some cumin powder, pepper powder and asafoetida powder
Mix well
Take the pulissery off the flame before it boils.