Pineapple Pulissery

Pineapple Moru Curry, Pineapple baked in buttermilk gravy

Pineapple Pulissery

Preparation Time : 10 mins

Cooking Time : 15 mins

Serves: 2-3


  • Pineapple – 1 crater (chopped)
  • Turmeric powder – 1/4 tsp
  • Salt – as needed
  • Yogurt (Curd) – 1 cup

For Grinding

  • Grated coconut – 1/3 cup
  • Green chillies – 2-3
  • Cumin seeds – 1 tsp

For Seasoning

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Dry Red chillies – 2
  • Curry leaves – few


  1. Cut a top climax and reduce branch of a pineapple. Using a pointy knife, cut a skin of a pineapple to mislay a eyes.
  2. Cut into prolonged strips and drop a thick core. Chop it into tiny chunks.
  3. Grind a coconut, immature chillies and cumin seeds with some H2O to a well-spoken paste.
  4. Beat a spread and keep it ready.


  1. Cook a pineapple pieces with about 1/4 crater water, turmeric powder and salt.
  2. After about 5-7 mins when a pieces are soft, supplement a belligerent coconut paste.
  3. Reduce a fire to low and prepare for 2-3 minutes.
  4. Switch off and supplement a beaten curd.
  5. In another tiny pan, supplement a coconut oil. When it is hot, cocktail a mustard seeds.
  6. Add a fenugreek seeds, dry red chillies and curry leaves to a prohibited oil.
  7. Switch off and supplement this savoury seasoning to a pineapple pulissery.

Serving Suggestion

  1. This is typically served with prohibited rice, thoran (veg stirfry with coconut), mezhukkuvaratti (veg fry) and pappadam.
  2. You can also offer this with some chapattis, khichdi or pongal.



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