Pulissery is a coconut and yogurt based dish with the addition of fruits like Mango, Ripe Plantains, or Pineapple. It usually forms a part of the Vishu or Onam Sadhyas/feast. It goes very well with plain rice and some vegetables on the side. It is a great accompaniment with Sevai/Idiyappam, idli, dosa or adai.
Serves – 3 to 4
What you’ll need
- Pineapple – 1.5 cup, chopped into bite sized pieces
- Green Chillies – 3 or 4
- Coconut, scraped – ¾ cup, tightly packed, fresh or frozen
- Sour Curd – 1.5 cup
- Turmeric Powder – ¼ tsp
- Black Pepper Powder – ½ tsp
- Jaggery - 1 tsp (optional)
- Salt to taste
- Coconut Oil – 2 tsp
- Mustard Seeds – ½ tsp
- Fenugreek Seeds – ¼ tsp
- Dried Red Chilly – 1 or 2
- Curry Leaves – few
- In a heavy bottomed vessel, add the chopped pineapple pieces with about 1.5 cups of water.
- Add the turmeric powder, pepper powder, jaggery and salt.
- Bring this to boil and cook for about 6 to 8 minutes or till the pineapple pieces are soft.
- In the meanwhile grind the coconut and green chillies into a smooth paste. Use a little of the curd to grind instead of water.
- Once the pineapple pieces are cooked, add the ground coconut paste and bring to a boil.
- Now add the remaining whisked curds, mix well and remove from heat when the mixture starts foaming on the sides. Do not boil after adding the curds.
- Heat a small frying pan with oil. Add mustard seeds and let it crackle, then add the fenugreek seeds and red chillies. Take care not to burn the fenugreek seeds. Remove from heat and add the curry leaves. Pour this over the Pulissery.
Serve warm with steamed white rice and mezhukupuratti.