- Submitted by Dahlia on 2nd Dec 2014
(Pineapple Moru Curry, Pineapple cooked in buttermilk gravy)
Pineapple Pulissery is a famous Kerala dish which has a mild combination of flavors - sourness, sweetness, saltiness and spicyness. The sourness comes from the pineapple and yogurt, sweetness from the pineapple, spiciness from the green and red chillies. It is hard to explain the taste but those who have tasted it will start salivating just by hearing its name. It tastes great with some hot chamba rice (Kerala red rice) or white rice. It can be made as a part of the Onam Sadhya.
Preparation Time : 10 mins
Cooking Time : 15 mins
- Pineapple - 1 cup (chopped)
- Turmeric powder - 1/4 tsp
- Salt - as needed
- Yogurt (Curd) - 1 cup
- Grated coconut - 1/3 cup
- Green chillies - 2-3
- Cumin seeds - 1 tsp
- Coconut oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Dry Red chillies - 2
- Curry leaves - few
- Cut the upper crown and lower stem of the pineapple. Using a sharp knife, cut the skin of the pineapple to remove the eyes.
- Cut into long strips and discard the thick core. Chop it into small chunks.
- Grind the coconut, green chillies and cumin seeds with some water to a smooth paste.
- Beat the curd and keep it ready.
- Cook the pineapple pieces with about 1/4 cup water, turmeric powder and salt.
- After about 5-7 minutes when the pieces are soft, add the ground coconut paste.
- Reduce the flame to low and cook for 2-3 minutes.
- Switch off and add the beaten curd.
- In another small pan, add the coconut oil. When it is hot, pop the mustard seeds.
- Add the fenugreek seeds, dry red chillies and curry leaves to the hot oil.
- Switch off and add this aromatic seasoning to the pineapple pulissery.
- This is typically served with hot rice, thoran (veg stirfry with coconut), mezhukkuvaratti (veg fry) and pappadam.
- You can also serve this with some chapattis, khichdi or pongal.
Other Curd (Yogurt) Based Vegetarian Curries