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.
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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.
next, add turmeric powder, chilli powder, curry leaves, green chilli to the chopped pineapples
Add salt to taste.
further, Add enough water, approximately 1.5-2.5 cups water enough for the pineapples to get cooked.
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
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
after adding coconut paste, put the flame to low and keep mixing just until it is well combined.
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.
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.
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.
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
crackle mustard seeds and cumin seeds
when it crackles, add red chillies broken
further, add one spring fresh curry leaves to this
add turmeric powder. you can also add a pinch of chilli powder in this.
Fry until the curry leaves turn crispy
add the seasoning to the curry
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 recipe card:
- 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
- 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
- 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