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pineapple pulissery / seasoned buttermilk with coconut

Pineapple Pulissery (Seasoned Buttermilk with coconut)

Vijitha Mammen
A traditional seasoned buttermilk curry from the South-Indian state of Kerala. Typically served with rice, it is a popular sadhya recipe for Onam & Vishu. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian, Kerala, Keralan, South Indian
Servings 4

Ingredients
  

  • ½ cup Grated Coconut
  • 1 or 2 nos. Green Chillies
  • 3 tbsp Water (For coconut paste)
  • 540 ml Canned Pineapple (If using fresh pineapple, see notes for quantity)
  • 1 cup Pineapple juice / Water
  • 1 clove Garlic (Crushed)
  • ¼ tsp Red Chilli Powder (I use Kashmiri / Piriyan Chilli powder)
  • ½ tsp Turmeric Powder
  • ¼ tsp Fenugreek Powder
  • ½ tsp Cumin Powder
  • Salt (To taste)
  • 2 cups Yogurt

For tempering

  • 1 tbsp Oil (Coconut / Vegetable / Canola)
  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • 2 nos. Dry Red Chillies

Instructions
 

  • In a small jar of a mixer-grinder or food processor , grind grated coconut, green chillies and water to a smooth paste. Add more water if required, just enough to make the paste.
  • Cut the pineapple into small cubes (1/2" to 1", based on personal preference).
  • On medium high heat, cook the pineapple along with garlic, spice powders, salt and pineapple juice / water. Cook closed till pineapple turns soft and tender, but not mushy.
  • Whisk yogurt in a separate bowl till smooth. If the yogurt is very thick, add some water to get desired consistency & whisk again. (See notes)
  • Add the ground coconut paste to the cooked pineapple mixture. Leave to cook for further 5 - 7 minutes.
  • Remove from heat. Add the whisked yogurt and mix well till you no longer see the white color of yogurt.
  • Cook on low heat for 1 minute, stirring throughout.
  • Take the vessel off the stove and keep aside. Taste and add salt, if required.

Tempering

  • Heat oil in a tadka / small pan. Add mustard seeds.
  • When the mustard seeds splutter, add curry leaves & dry red chillies. Fry for around 30 seconds – 1 minute, taking care to not burn the ingredients.
  • Add the tempered ingredients to the pineapple-yogurt mixture, and mix well.
  • Serve with rice.

Notes

  • If using fresh pineapple, take half of a medium sized pineapple instead of 540ml canned pineapple.
  • If the pineapple is sour, add 1/2 to 1 tsp of sugar.
  • If the yogurt you use is too thick, add some water when you whisk it. The final consistency should be such that it isn't runny like water, but thick enough like a creamy soup.
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