Feb 21, 2015

Pineapple Pulissery Recipe / Pineapple Mor Kuzhambu Recipe


Pineapple pulisery is my favorite curry,because I love the complete pineapple flavour over flowing in this curry...and also the sweet flavour coming from this..this is a famous dish in kerala,You can see this dish in every wedding over there..Serve this with hot steaming rice,it will be heaven..




This meal is a complete one because the pineapple pulisery is a mild flavourful curry so to accompany that the potato dish is good since it is a spicy dish...Then to finish the meal a bowl full of carrot halwa will do..I will post the recipe for both soon..So hope you all will give it a try and let me know what you think



Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 4

Ingredients:

Pineapple-1 cup chopped
Pineapple Puree - 1 cup
Turmeric powder / Manjal Podi -1 tsp
Curd- 3 tblspn well beaten
Salt-to taste
Sugar - 2 tsp

For coconut paste:
Fresh Coconut- 1/2 cup grated
Green chilli- 2
Cumin seeds / Jeerakam -1 tsp

For seasonings:
Mustard seeds / Kaduku -1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves-1 spring
Dry Red Chilli - 2
Coconut oil-2 tblspn

Method:

Grind together coconut,cumin,green chilli into a smooth paste by adding water.

In a kadai add pineapple, pineapple puree,turmeric powder,salt and sugar with some water and cook until the pineapple is cooked.

Now add in coconut paste and mix well..Bring this to a boil.

Remove this from heat and add in the well beaten curd and mix well.

Heat the ingredients for seasonings in oil and pour over the curry and mix well.

Serve this with hot steamed rice.


HERE IS A QUICK VIDEO:



Pictorial:

Take coconut, green chilli and cumin seeds in a blender


add little water and make it into a fine puree


Now take your other stuffs


I have 1 cup of pineapple cubes and
 1 cup of pineapple puree


First take pineapple chunks in a kadai


add in pineapple puree


pour in water


now add in some turmeric powder


add in salt and sugar


mix well


bring this to a good boil..Boil this for 5 to 6 mins


now the pineapple is cooked


add in coconut masala


bring it to a boil


once it starts to boil, remove it from heat


add in well beaten curd


mix really well


Heat coconut oil in a small pan


add in mustard and urad dal 


add some curry leaves


and couple of dry red chillies


fry till golden


now pour this into the curry


mix well


pulisery done


serve



21 comments:

  1. looks great! lovely yellow color :) I have started big time cooking gravies with fruits too :)

    ReplyDelete
  2. hey this sounds so flavorful..
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    ReplyDelete
  3. looks wonderful..interesting...

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  4. i nvr knew that we can make curry with pine apple....
    curry looks yummy!!!!!!!!!!
    i'm book marking it.....
    will try sme time :)
    thnx for yummy recipe dear :)

    ReplyDelete
  5. Wonderful use of pineapple .. looks so yummy Arthi.

    Vardhini
    VardhinisKitchen

    ReplyDelete
  6. Nice color and very different

    ReplyDelete
  7. Pineapple curry is new to me, but your dish looks very inviting and delicious.

    ReplyDelete
  8. Pineapple puliserry looks heavenly...have been wanting to make this for a long time...now I am determined to make it very soon

    ReplyDelete
  9. looks yum...have been wanting to try fruis in currys since long...thnx for the recipe.

    ReplyDelete
  10. Looks so yumm...and with pineapple...lovely flavor :-)

    ReplyDelete
  11. Never cooked with pineapple. Looks yummy!

    ReplyDelete
  12. Slurp,fingerlicking pulisery,makes me drool..

    ReplyDelete
  13. Lovely tangy sweet curry ! Looks delicious...Thanks for your comment on my site, it led me to yours. You have a wonderful space...

    ReplyDelete
  14. Good Information. Thank you for sharing and I want to share information about Tandoori Chef which is An authentic North Indian, fine dining restaurant, Tandoori Chef offers Hackensack and the surrounding area a wonderful taste of Indian cuisine.

    ReplyDelete
  15. Nice Post..Thank you for Sharing....

    ReplyDelete
  16. I made South American Peruvian donuts yesterday (they are called picarones). They only use pinapple peel for the syrup, so I had lots of pinapple "flesh" left. I decided to use the pinapple to make this, and it was totally yummy. So fresh and juicy, and a little tangy, not too spicy, just bursting with flavour. I'll definitely make this again.

    ReplyDelete
  17. Thanks Arti.I hv learnt cooking from ur blogs.all credit goes to u.

    ReplyDelete
  18. Replies
    1. just take it in a blender and puree

      Delete

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