Pineapple Pulsaree Recipe – Sharmis Passion

Pineapple Pulisseri is a Kerala style curry made with pineapple, coconut, curd and some basic spices. It is a simple side dish that has a good blend of flavors that tastes rich and refreshing at the same time. The sweet taste of pineapple, the sourness of curd and a bit of spice all come together very well in this dish. Pulisari can be enjoyed as is or with a rice meal and is easy to prepare.

This dish is something that makes you feel like home with every spoonful. Coconut paste gives the creamy texture and curd makes it light and cool. Finally, the aroma of coconut oil and curry leaves fills the kitchen with a pleasant aroma. Even if you don’t like sweet curries, you will still enjoy this because it is well balanced.

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About Pineapple Pulceri

Pineapple Pulisseri or Kaithachakka Pulisseri is one of the classic dishes of Kerala made with ripe pineapple cooked in a base of curd and coconut. It is a must in Onam Sadhya, but is also made on normal days when pineapple is available. The taste of curry is sweet, sour and slightly spicy at the same time, which makes it taste unique and good.

The texture is smooth and slightly thick, with bits of soft pineapple here and there. The coconut paste adds richness to the body while the curd adds a little spiciness. When you add the final tadka of mustard, red chilli and curry leaves in coconut oil, the taste enhances a lot and smells wonderful.

People make many small changes in this dish. Some people add a pinch of sugar to it, some grind the coconut coarsely to make it granulated and some make it very smooth. Pineapple can also be replaced with ripe mango or raw banana for the same style of curry. But for me, this Pineapple Pulisari always stands out because of the sweet aroma it gives off while cooking.

I usually make pineapple pulcherry when fresh pineapple is available in the market. Color is what makes food shine. Sometimes I serve it cold, it tastes even better after it rests for a while. When I make a simple style lunch at home, this is always on the menu.

Pineapple Pulp Ingredients

• Pineapple – I used ripe pineapple cut into small cubes. It gives sweetness and fruity aroma to the curry. If you like less sweet taste then you can also use semi-ripe ones.
• thick curd – I have used fresh thick curd for creamy base and slight sourness. If the curd is too sour then you can add some water to it to balance it.
• turmeric powder – It adds bright yellow color. I always add a pinch just for color and mild flavor.
• small onion – I used small onions for frying, they add light crispness and good flavour. If you don’t have it, regular onion can also work.
• chilli powder -I have added only a little for mild spices and color. You can adjust if you want more heat.
• fresh grated coconut – I used fresh coconut, but frozen coconut is fine too. It gives texture and smoothness to the dish.
• Green chilly – Adds warmth and freshness, giving a nice balance to the sweet pineapple.
• Cumin – I add a little cumin for a nice earthy aroma, it blends all the flavors together very well.
• Garlic – I use just one small clove, it gives a mild taste and smell. If you don’t like it you can leave.
• coconut oil – I always use coconut oil for frying and tempering, it gives the strong Kerala flavor which completes the dish.
• mustard seeds – When it pops in the hot oil I added some mustard seeds to give it a little crunch and nutty flavor.
• Fenugreek seeds – I add very little, it gives a slight bitter hint which matches very well with the sweet pineapple flavor.
• red chilli – I add one or two spices for light spice and color and fry only till it becomes slightly dark.
• Curry leaf – I like to finish with some fresh curry leaves, it gives a special aroma and nice ending to the dish.

Why does this recipe work

• This recipe gives a good balance between sweet, spicy and mild spicy flavours.
• The pineapple adds natural sweetness, so there’s no need for added sugar.
• It is quick to make and uses all easily available ingredients.
• Curd and coconut make the curry delicious, soft and cooling.
• It is a festive style dish but still easy enough for a regular meal.

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How to make Pineapple Pulisari step by step

1. Cut off the ends of a clean pineapple, scrape off the edges and cut it in half. Take one half, slice them thinly.

2. Cut the pineapple into small cubes. Put it in a pan along with salt, turmeric powder, red chilli powder and 1 cup of water.

3. Cover and cook in the pan until they become slightly soft but not too mushy, keep aside. Remember they will cook again in the coconut mixture, so cook it halfway, that’s enough.

4. Add the ingredients listed under ‘To grind’ in a mixer jar, add some water and grind it into a smooth paste. Now add this coconut mixture to the ripe pineapple.

5. Cook for a few minutes until the raw smell goes away, cook for 3-5 minutes.

6. To make the curd smooth and creamy, grind it a little, you can also whip it. – Now add pineapple coconut mixture to it.

7. Boil it in SIM or turn it off when it starts boiling, otherwise there are chances of it bursting. Now heat oil in a tadka pan, add onion and fry till it turns brown, keep aside.

8.In the same pan add the items listed under ‘To make tadka’ and let them splutter. – Add fried onions and tadka to the curry and mix well.

Garnish with fried onions and serve cold as a side dish.

Expert Tips

• Beating curd – Always whisk the curd until smooth before adding it, this helps in mixing it evenly and prevents curdling when heated.
• Cooling phase – It would be better to cool the mixture a little before adding the curd, or keep the flame very low, otherwise it may curdle.
• Stability – Pulisari should not be watery or very thick, I keep it semi thick like a flowing texture.
• Taste of oil – I always prefer coconut oil, it gives exquisite smell and authentic Kerala touch. Other oils make it a little flat.
• Cooking pineapple – Do not overcook the pineapple, it should be soft but not mushy, otherwise the curry will lose its texture.

serving and storage

Serve Pineapple Pulisari with hot rice, papadum and any spicy curry. It tastes best when served slightly chilled.

Keep leftovers in the refrigerator and use within a day. Mix once before serving again, you can add some water if it thickens after cooling.

general questions and answers

1.Can I skip coconut?

You can leave it out, but coconut gives the main texture and flavour, without it the curry will taste thin and plain.

2.Can I make this with mango?

Yes, ripe mango also tastes good in this recipe, just reduce the chilli a little.

3.Why does curd curdle sometimes?

If you add curd when the mixture is too hot it will curdle. Always cool it a little before adding.

4.Can I use store yogurt?

Yes, you can use it, but make it smooth by whipping it once. Homemade curd also works very well.

5.Is Pineapple Pulisseri Sweet or Spicy?

It is mostly sweet and spicy with very mild spices, not a hot type of curry.

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