Pineapple Pulissery/Pineapple Curry | How to make Pineapple Pulissery/Pineapple Curry

By Jaya Rajesh  |  12th Sep 2016  |  
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  • Pineapple Pulissery/Pineapple Curry, How to make Pineapple Pulissery/Pineapple Curry
Pineapple Pulissery/Pineapple Curryby Jaya Rajesh
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

25

0

About Pineapple Pulissery/Pineapple Curry Recipe

Pineapple Pulliserry is sweet,tangy and little spicy side whuch served during onam sadya.

Pineapple Pulissery/Pineapple Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pineapple Pulissery/Pineapple Curry is just mouth-watering. This amazing recipe is provided by Jaya Rajesh. Be it kids or adults, no one can resist this delicious dish. How to make Pineapple Pulissery/Pineapple Curry is a question which arises in people's mind quite often. So, this simple step by step Pineapple Pulissery/Pineapple Curry recipe by Jaya Rajesh. Pineapple Pulissery/Pineapple Curry can even be tried by beginners. A few secret ingredients in Pineapple Pulissery/Pineapple Curry just makes it the way it is served in restaurants. Pineapple Pulissery/Pineapple Curry can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pineapple Pulissery/Pineapple Curry.

Pineapple Pulissery/Pineapple Curry

Ingredients to make Pineapple Pulissery/Pineapple Curry

  • 1/2 pineapple nice firm and riped
  • 10 black grapes
  • Little less than half cup water
  • 3-4 peices of coconut
  • 3 1/2 tbsp thick sour curd
  • 1/4 tbsp mustard seeds
  • 1/4 tbsp chili powder
  • 1/4 tbsp turmeric powder
  • 1 tbsp coconut oil
  • 1 spring curry leaves
  • 1 pinch fenugreek seeds

How to make Pineapple Pulissery/Pineapple Curry

  1. Boil pineapple with salt till cooked but yet firm.
  2. Grind coconut, chili powder, turmeric powder and mustard seeds into a fine paste.
  3. Add this paste to cooked pineapple and mix well over low heat.
  4. Add beaten curd into pineapple coconut mix and immediately turn off the gas.
  5. Heat coconut oil and to it add mustard seeds, curry leaves and a pinch of fenugreek seeds and let it splutter.
  6. Add this tempering over the pineapple pulissery and serve.

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