Pineapple Pulissery Recipe – Kerala Coconut Curry with Turmeric

Last Updated on 2 months by Neha Deshmukh

Pineapple Pulissery Recipe – Kerala Coconut Curry with Turmeric

Introduction

Oh, Pulissery! This is one of those dishes that instantly transports me back to my grandmother’s kitchen in Kerala. It’s a simple, comforting curry, and this Pineapple Pulissery is a delightful twist on the traditional version. The sweetness of the pineapple, balanced with the tang of yogurt and the warmth of spices… it’s just perfect with a steaming plate of rice. I’m so excited to share this recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This Pineapple Pulissery is a winner for so many reasons. It’s quick to make (ready in under an hour!), uses easily accessible ingredients, and is packed with flavour. Plus, it’s a lovely way to experience the unique tastes of Kerala cuisine. It’s a little sweet, a little tangy, and wonderfully aromatic. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 250-300 gms Pineapple
• 1.5-2 cups Water
• 2-3 Green chilli, pieces
• ½ tsp Turmeric powder
• 6 tbsp Grated coconut
• 4 tbsp Water (for grinding coconut)
• ⅛ tsp Cumin seeds
• 1.5-2 cups Whisked yogurt
• ¼ tsp Mustard seeds
• 2 Dry red chillies
• Curry leaves
• Salt, to taste
• ½ – 1 tbsp Coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Pineapple: Choosing the Right Variety & Freshness – I prefer using the Kerala pineapple variety if I can get my hands on it, as it has a lovely sweetness. But any ripe pineapple will work beautifully. Look for one that smells fragrant and feels slightly soft to the touch.
• Coconut: Fresh vs. Dried & Regional Preferences – Traditionally, this is made with freshly grated coconut, and that’s what I recommend for the best flavour. However, if fresh isn’t available, you can use unsweetened desiccated coconut. Just rehydrate it with a little warm water before grinding. In some parts of Kerala, they also use coconut milk for extra richness!
• Turmeric: The Golden Spice & Its Health Benefits – Don’t skip the turmeric! It not only gives the pulissery its beautiful colour but also adds a lovely earthy flavour and is packed with health benefits.
• Green Chilies: Heat Level & Varieties Used in Kerala – Adjust the number of green chilies to your spice preference. I usually use around 2-3, but feel free to add more if you like it fiery. The long, slender green chilies commonly used in Kerala are my go-to.
• Coconut Oil: Importance in Kerala Cuisine – Coconut oil is essential in Kerala cooking. It adds a distinct aroma and flavour that you just can’t replicate with other oils.
• Mustard Seeds: Tempering & Flavor Release – Don’t be afraid of the popping mustard seeds! That’s how you know the tempering is working. It releases all those wonderful flavours into the oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the pineapple. In a pot, combine the pineapple pieces, 1.5-2 cups of water, green chilies, ½ tsp turmeric powder, and a pinch of salt. Bring it to a boil, then reduce the heat and simmer until the pineapple is tender – about 10-15 minutes.
2. While the pineapple is cooking, let’s make the coconut paste. In a blender, combine the grated coconut, 4 tbsp of water, and ⅛ tsp of cumin seeds. Blend until you have a smooth, creamy paste.
3. Once the pineapple is tender, add the coconut paste to the pot and mix well. Simmer for another 5-7 minutes, stirring occasionally. This helps get rid of the raw taste of the coconut.
4. Now, turn off the heat and let the mixture cool down for about 15-20 minutes. This is important! Adding yogurt to a hot mixture will cause it to curdle.
5. Gently whisk in the yogurt, making sure it’s well combined. Don’t boil it! Return the pot to low heat and stir continuously for about 5 minutes, just to warm it through.
6. Time for the tempering! In a small pan, heat the coconut oil over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the dry red chilies and curry leaves. Fry for a few seconds, then pour this fragrant tempering over the pulissery.
7. Let the pulissery rest for about 10 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

A few little secrets to make your Pineapple Pulissery perfect:

• Achieving the Right Consistency: The pulissery should be a nice, flowing consistency – not too thick, not too thin. If it’s too thick, add a splash of water.
• Preventing Yogurt from Curdling: Seriously, let it cool! This is the biggest mistake people make. Cooling the mixture before adding the yogurt is key.
• Balancing Sweetness and Spice: Taste as you go! Adjust the amount of green chilies to your liking. If it’s too spicy, add a little more yogurt.
• Understanding the Tempering Process: The tempering is where a lot of the flavour comes from. Don’t rush it! Let the mustard seeds splutter and the curry leaves become crispy.

Variations

Want to get creative? Here are a few ideas:

• Vegan Pineapple Pulissery: Substitute the yogurt with coconut yogurt for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free Pineapple Pulissery: This recipe is naturally gluten-free!
• Spice Level Adjustments: For a mild version, remove the seeds from the green chilies. For a medium spice level, use 2-3 green chilies. And for a hot kick, add a fourth!
• Onam/Kerala Festival Adaptation: During Onam, some families add a pinch of asafoetida (hing) to the tempering for an extra layer of flavour.

Serving Suggestions

Pineapple Pulissery is traditionally served with steamed rice. It also goes wonderfully with:

• Sambar
• Rasam
• Pappadums
• A simple vegetable stir-fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavour might intensify slightly overnight.

FAQs

Let’s answer some common questions:

• What is Pulissery and where does it originate from? Pulissery is a traditional Kerala dish made with yogurt, coconut, and spices. It’s a staple in Kerala cuisine and is known for its comforting and flavourful taste.
• Can I use canned pineapple in this recipe? While fresh pineapple is best, you can use canned pineapple in a pinch. Just make sure to drain it well and reduce the amount of water you add.
• How can I adjust the sourness of the Pulissery? If you prefer a less sour pulissery, use a slightly sweeter yogurt or add a pinch of sugar.
• What is the best type of yogurt to use for Pulissery? I recommend using full-fat, plain yogurt for the best flavour and texture.
• Can I make this ahead of time? If so, how long will it keep? You can make the coconut paste ahead of time and store it in the refrigerator for up to a day. However, it’s best to make the pulissery fresh, as the yogurt can sometimes separate upon standing.
• What side dishes complement Pineapple Pulissery perfectly? As mentioned before, steamed rice is the classic pairing. But sambar, rasam, and pappadums also work beautifully!