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Pineapple Pulisseri ( Pineapple with coconut )

Posted Dec 20 2008 6:38pm


Pineapple : 1 cup, diced to cubes ( smaller or bigger pieces – depending on choice)
Water - 1 1/2 cups
Green chilly – 1 small, slit lengthwise
Salt to taste
Turmeric powder – A pinch

Ingredients for coconut paste

Grated coconut – ½ coconut ( 1 cup )
Chilly powder – 1 teaspoon
Turmeric powder – ¼ teaspoon

For seasoning

Cooking oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Jeera ( cumin seeds ) – ½ teaspoon
Curry leaves – 1 spring


Grind coconut , turmeric powder and chilli powder to a smooth paste ( with minimum water) in a mixer and keep aside.

Boil pineapple pieces with 1 ½ cups of water, green chilly and salt. When it is cooked ( approximately 10- 15 minutes ), add the ground coconut paste , mix it well and cook for some more time on low flame.

For the seasoning

In a frying pan , heat oil. Add mustard seeds. When they sputter, add jeera and curry leaves. Fry for 2 minutes and add the seasoning to the pineapple curry .

Tips: This makes an excellent side dish with rice. Some add curd to this preparation; but I decided not - as the curry already got a tangy taste from the pineapple.

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