Pulissery is a traditional authentic dish from Kerala and is one of the many dishes served at Onam sadhya (grand feast). Prepared in many malayalee homes, it has a lovely combination with subtle flavours. The sweetness from the pineapple, spice from green/red chillies and sourness from curd topped with tempering/tadka makes this curry refreshingly light and incredibly delicious.
My mum would make pulissery with semi-ripe fruits like mango, kerala banana (nendranpazham) and pineapple along with spicy stir fries. Fond memories of my childhood brings the light of other days around me, each time I prepare this dish. Knowing that it is one of my favourites, mum would ladle generous amount of this curry over the rice and yours truly gobbling down with additional servings of rice, some crispy poppadums heartily.
Here in this recipe, I have used freshly grated coconut, sour curd/yogurt and fresh semi-ripe pineapple. If the curd or yogurt is not sour, leave it on the counter-top at room temperature. The yellow colour of the curry is due to the presence of turmeric being added. The use of green and whole dried red chillies gives a spicy touch. Warm water is added so that the coconut mixture is grounded into a fine smooth paste. Serve it with boiled rice, poppadums and your favourite choice of spicy stir fry – Heavenly!!
prep time : 20 mins, cooking time : 15 mins, serves : 6-8, cuisine : kerala, author : gloria
1 medium sized semi-ripe pineapple
1 tsp ground turmeric
2-3 green chillies (slit)
1 ½ cup curd/yogurt (lightly beaten)
salt to taste
to grind into a smooth paste
200 gms grated coconut
3 green chillies
2 curry leaves
¾ tsp cumin seeds
1 tsp coconut oil
1 tsp mustard seeds
8 nos fenugreek seeds
4 whole dried red chillies (broken)
few curry leaves
Using a sharp knife, cut top and bottom portion of the pineapple. Cut off the skin and centre core; remove brown spots with the help of a paring knife. Chop it into chunks.
Tip into a saucepan, adding little water, turmeric, slit green chillies, 4 curry leaves and salt. Allow it to cook with lid till soft and tender.
Meanwhile, grind ingredients mentioned under ‘to grind’ into a fine smooth paste adding little warm water.
Once the pineapple is cooked, add the ground coconut paste mixture. Keeping the heat on low, cook for 2-3 minutes. Season to taste and switch off heat.
Now, add the beaten curd/yogurt and combine everything together.
Finally, let’s do the tempering/tadka. Add coconut oil in a small pan. Reduce heat to low and tip in mustard seeds; once it splutters, add curry leaves, fenugreek seeds and broken red chillies. Stir for few seconds; pour it right away to the prepared curry.
Enjoy it with rice, poppadum, pickle and your favourite choice of stir fry.