Recipe: Pineapple fans will love this pulissery served in Onam Sadhya

One of the many delectable dishes served as a part of Onam Sadhya, pineapple pulissery or pineapple moru curry is a sweet and sour yogurt-based dish from Kerala.

Whether you plan to enjoy it as a part of the lavish meal (Onam Sadhya usually has 24-28 dishes) or on it's own, this pulissery is a delight for the tastebuds.

Pineapple pulissery
(Pineapple moru curry)

Ingredients
Pineapple: 1 medium size
Turmeric powder: 10 gm
Chilli powder: 15 gm
Salt: to taste
Curd/yogurt: 150 gm
Grated coconut: 1/2 cup
Green chillies: 5 to 6
Cumin seeds: 15 gm
Coconut oil: 20 ml
Mustard seeds: 10 gm
Fenugreek seeds: 5 gm
Red chillies: 4
Curry leaves



Method
- Peel pineapple and cut it into small pieces. Discard the core.
- Make a smooth paste of coconut, green chilli and cumin seeds with a little curd or water and keep aside.
- Whisk curd without adding water.
- Take some oil in a pan and cook pineapple with little water adding turmeric powder, chilli powder and salt, until soft.
- Once cooked, add the previously prepared paste and let simmer for few minutes on low heat.
- Add curd, and stir on while on low flame.
- Heat coconut oil and add the mustard seeds. Once they splutter, add fenugreek seeds, red chillies and curry leaves. Sauté for a second and pour it on pineapple pulissery.
- Mix well, check seasoning.
- Serve with hot rice, any thoran (dry vegetable curry) of your choice and pappadam.


* Recipe courtesy: The Suryaa, New Delhi