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Pineapple Pulissery recipe | Pineapple More kulambu

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Pineapple Pulissery | Pineapple More kulambu | Pineapple moru curry Kerala style with step by step pictorial and video recipe. one of the important and delicious recipes in Kerala sadhya is pulissery / puliserry /moru curry. when made with pineapple is unique and flavor packed.

Pineapple Pulissery

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lets see how to make pineapple pulissery in this quick video:

pineapple moru curry step wise description:

Firstly, peel and remove the center. chop the pineapples to bite sized pieces.

Pineapple Pulissery

next, add turmeric powder, chilli powder, curry leaves, green chilli to the chopped pineapples

Add salt to taste.

Pineapple Pulissery

further, Add enough water, approximately 1.5-2.5 cups water enough for the pineapples to get cooked.

Pineapple Pulissery

Close and cook the pan or you can even pressure cook to 2-3 whistles. if using pan, close and cook until pineapple pieces are soft and cooked completely. takes approximately 15-20 minutes in medium heat.

pineapple pieces that are soft and well cooked

Pineapple Pulissery

furthermore, add coconut cumin paste ( 1/2 cup grated coconut and 1/2 tsp cumin seeds). grind it to a smooth paste and add it to the curry

Pineapple Pulissery

after adding coconut paste, put the flame to low and keep mixing just until it is well combined.

Pineapple Pulissery

to this, add beaten curd. Pulse the curd once or beat it well without lumps. If using buttermilk, then use very thick buttermilk. sour ones taste very good for the curry.

Pineapple Pulissery

mix well and just allow it to get heated in low flame. hardly takes less than half a minute or maximum of 1 minute not more than that. switch off. do not let it boil.

Pineapple Pulissery

If you boil, it may curdle. now lets add fenugreek powder (optional). If you do not have fenugreek powder handy, then add fenugreek seeds in seasoning.

Pineapple Pulissery

Based on the taste of the pineapple, add jaggery. even that is optional. But i advise to ad jaggery so that the mild sour taste of curry and if pineapple is not that sweet and slightly sour, then jaggery will balance it.

Mix well until combined.

For the seasoning: add coconut oil to a pan

Pineapple Pulissery

crackle mustard seeds and cumin seeds

Pineapple Pulissery

when it crackles, add red chillies broken

Pineapple Pulissery

further, add one spring fresh curry leaves to this

Pineapple Pulissery

add turmeric powder. you can also add a pinch of chilli powder in this.

Pineapple Pulissery

Fry until the curry leaves turn crispy

add the seasoning to the curry

Pineapple Pulissery

mix well until combined. serve it with rice. I usually prefer cooking it either the previous night or early morning so that the curry tastes perfect for the lunch.

Pineapple Pulissery

Pineapple Pulissery recipe card:

pineapple pulissery

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 cups

Ingredients

  • 1.5 cups pineapple chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 spring curry leaves
  • 1 no green chilli
  • salt to taste
  • 3/4 cup coconut cumin paste
  • 1 cup curd beaten
  • 1/8 tsp fenugreek powder
  • 1/2 tsp jaggery

seasoning

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 red chillies broken
  • 1 spring curry leaves
  • 1/8 tsp turmeric powder

Instructions

  • take pineapple chopped in a pan along with turmeric powder, chilli powder, salt, curry leaves, green chilli and salt to taste. add water, close and cook until soft
  • open and add coconut cumin paste, mix well until combined
  • further add beaten curd and mix well. let it get heated. dont let it boil
  • add fenugreek powder and jaggery. Mix well. switch off
  • heat oil in a tadka/small pan, crackle mustard seeds, cumin seeds. Add curry leaves, red chilli, turmeric powder and fry until crisp
  • add the seasoning to the curry. mix well and serve with rice
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