Pineapple Pulissery is one of those dishes that makes you fall in love with South Indian cooking. This traditional Kerala curry brings together the sweetness of fresh pineapple and the creaminess of coconut and yogurt. The gentle spices warm your soul without overwhelming your taste buds. I first tried this at my friend’s home, and I was amazed how something so simple could taste so extraordinary. The best part? You don’t need any fancy ingredients or techniques to make this delicious curry at home.
About the Recipe
This recipe deserves a spot in your weekly meal rotation because it’s incredibly versatile and forgiving. You can adjust the spice level to suit your family’s taste, and the sweet-tangy flavor profile appeals to both kids and adults. The coconut paste adds richness while the yogurt brings a pleasant tang that balances the pineapple’s sweetness. It’s also a great way to use up ripe pineapples sitting in your kitchen. Plus, it’s naturally gluten-free and vegetarian, making it perfect for various dietary needs.
Why You’ll Love This Recipe
The flavor combination in this pulissery is surely magical. Each spoonful delivers a burst of tropical sweetness followed by a gentle warmth from the spices. The texture is creamy and satisfying without being heavy. What I love most is how the house fills with the most amazing aroma while it’s cooking. The coconut oil tempering at the end adds that authentic South Indian touch that makes all the difference. It’s also quite budget-friendly and uses ingredients that are easy to find. The cooking process is straightforward, making it perfect for busy weeknights when you want something special but don’t have hours to spend in the kitchen.
Cooking Tips
Choose a pineapple that’s ripe but still firm for the best texture. When grinding the coconut paste, add a little water to make it smooth. Keep the heat low once you add the yogurt to prevent it from curdling. Whisk the yogurt before adding it to the pan. Don’t skip the tempering step – it really brings out the flavors. Taste and adjust salt before serving, as the sweetness of pineapple can vary.
Serving and Storing Suggestions
This recipe serves 3-4 people as a side dish. Total preparation and cooking time is about 30 minutes. Serve hot with steamed rice, quinoa, or even with chapati for a fusion twist. You can store leftovers in the refrigerator for up to 2 days. Reheat gently on low heat, stirring occasionally. The flavors actually develop more after resting, so it tastes even better the next day.
Similar Recipes
- Mango Pulissery
- Pumpkin Erissery
- Coconut Fish Curry
- Avial (Mixed Vegetable Curry)
- Olan (Ash Gourd Curry)
Nutrient Benefits
Pineapple provides vitamin C and digestive enzymes, while coconut offers healthy fats and fiber. The yogurt adds probiotics for gut health and protein. Turmeric brings anti-inflammatory properties, and cumin aids digestion. This dish is naturally rich in antioxidants from the spices and provides a good balance of nutrients. The combination of ingredients makes it both nourishing and satisfying for your body.
Pineapple Pulissery
Ingredients
- 1/2 to 1 Pineapple use 1/2 if it is big or 1 if it is small
- 1/2 cup Curds
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 cup Water
- 2 Red Chillies small
- 1 tsp Coconut Oil
- Salt as per taste
- Curry Leaves few
To Grind:
- 1/2 tsp Cumin Seeds
- 1 to 2 Green Chillies
- 1/2 cup Coconut grated
For Tempering:
- Mustard Seeds few
- Fenugreek Seeds few
- Curry Leaves few
Instructions
- Peel and chop the pineapple into small pieces.
- Heat water in a pan.
- Add the pineapple pieces, salt, red chilli powder and turmeric powder.
- Add cumin powder and stir well.
- Reduce flame to low and simmer until water has reduced by half.
- Add the ground coconut paste and curd. Stir well.
- Switch off the flame.
- Fry the mustard seeds, fenugreek seeds, curry leaves and red chillies for a minute.
- Add to the pan and stir.
- Serve.
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Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Fresh pineapple works best for texture and flavor, but you can use canned in a pinch. Drain the syrup completely and rinse the pieces to remove excess sweetness. The cooking time might be slightly less since canned pineapple is already tender.
What if my yogurt curdles when I add it?
This happens when the temperature is too high. Always whisk the yogurt first and add it on low heat. If it does curdle, don’t worry – the taste remains good, just the appearance changes. Next time, let the curry cool slightly before adding yogurt.
Can I make this recipe vegan?
Yes, replace the yogurt with thick coconut cream or cashew cream. Add it at the same stage as you would the yogurt. You might want to add a splash of lemon juice for the tangy flavor that yogurt provides.
How do I know when the pineapple is cooked enough?
The pineapple should be tender but not mushy, usually taking 8-10 minutes of simmering. It should easily pierce with a fork but still hold its shape. Don’t overcook as it will become too soft and lose its texture.
