March 2, 2014

Pineapple Pulissery - Pineapple In Yogurt Coconut Gravy

If you ask me why I cannot become a complete vegan, one key reason would be that I cannot live without pulissery ;). When we feel like we are missing Kerala, we end up making Pulissery, it is so much a Kerala specialty  and one that can make every Malayali nostalgic. Pulissery is the most favorite side dish at my home and all of us love it so much that we end up fighting as to who should clean-up the vessel. It is made with juicy vegetables (like cucumbers, white pumpkin, etc) and simmering them in a yogurt-coconut gravy. Just like Malayalis, and their traditions and their attire, this dish is also synonymous with simplicity :). When we want to make it a little fancy for a special occasion, we make it with pineapple, mango or ripe plantains :).




Ingredients:
  • Pineapple - 1/2
  • Water - 2 cups
  • Turmeric powder - 1/2 tsp
  • Sea Salt -as per taste
  • Shredded coconut - 1/2 cup 
  • Organic homemade yogurt - 2 cups
  • Green chilly - 2-3
  • Cumin seeds -1 tsp
  • For optional tempering:
  • Virgin coconut oil - 1 tsp
  • Black mustard seeds -  1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Red chilly - 1
Directions:
  • Skin the pineapple, remove the core and cut into small bite size pieces.
  • Start cooking with 2 cups of water, turmeric and salt.
  • While pineapple is being cooked, grind, coconut, cumin seeds, green chilly into a very fine paste, add the yogurt to the mix and whip all together.
  • Once the pineapple is cooked and about half of the liquid is reduced (in about 8-10 minutes) add the coconut yogurt mix and reduce flame to low.
  • Continue cooking on low flame for 5-6 more minutes, stirring frequently so that it does not boil or curdle up.
  • Remove from flame and wait for at least 30 minutes before serving.

  • Optional tempering - heat coconut oil, add mustard seeds, fenugreek seeds and red chilly, when mustard seeds pop and fenugreek seeds are slightly red, garnish over the pulissery. If you are not used to Indian cooking, do take care, keep everything ready by your side and keep a lid handy so that you don't have popped mustard seeds all over your stove top :-)


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2 comments:

  1. Kalchattai and puliseery yumm. thanks for sharing with Hearth and Soul blog hop. I am your new follower, I appreciate if you follow me back also.

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    1. Hi Swathi, thanks for stopping by.. and thanks for hosting the blog hop :-)
      I did visit your blog, will have to pin some of your bread recipes right away.. you have so many great baking ideas :-)

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