Tuesday, October 17, 2006

Pineapple Pulissery

Ingredients
2 cups - Pineapple cut into pieces
2 - Green chili
1/2 tsp - Turmeric powder

1 cup - Yogurt / Curds
Salt to taste
Grind to Paste

1 cup - Grated coconut ( fresh )
1/2 tsp - Jeera / cumin seeds
2 - Green chili


For seasoning

1 tsp - Mustard

4 - whole red chili
1/4 tsp - Fenugreek seeds / methi
Curry leaves
Coconut oil

Method:
1 ) Boil pineapple with 2 green chili, turmeric powder and salt.

2 ) Grind and make a paste of coconut, jeera, 2 green chili, 2 - 3 curry leaves with little water.

3 ) Add to the cooked pineapple. Also add whipped yogurt, mix well and bring to a boil. Cook for a minute. Take off stove.

4 ) For seasoning - heat oil in a pan, add mustard. When it pops, add fenugreek seeds, whole red chili and curry leaves. Add to the pulissery.

Serve as a side dish with rice.

3 comments:

vimmi said...

will make this today evening. will tell you how it turns out.

vimmi said...

Hi Pravs,
Made it Ypee. Loved loved loved it. I know u dont cook it after adding yougurt but i did for a few mins. does that change the taste or its it to stop the yogurt from curdling. Took phtos too. Will blog about it soon. Love Food from the south. have bookmarked kalaans from ur blog.

Pravs said...

Vimmi : Thanks for the feedback :)
It's perfectly okay to cook for few more seconds after adding yogurt. I have not suggested in the recipe to prevent curdling. I am pleased you want to try other kalaan recipes of mine too :)