Pineapple Pulissery - Pineapple Yogurt Curry

 This dish is a another crowd pleaser, making the Onam Sadya very special. The sweet pineapple with the creamy yogurt, heat of the ginger and chilli literally plays with your taste buds.  

If the pineapple you have is very sweet, do not add extra sugar in the recipe.  I added a teaspoon of sugar only because the pineapple was not sweet.

Ingredients:

½ a pineapple, skinned and chopped 

½ teaspoon turmeric powder

½ teaspoon chilli powder

½ teaspoon cumin powder

½ teaspoon fenugreek powder

2 – 3 cups of yogurt, beaten till smooth

1 teaspoon sugar (optional)

Salt to taste

To grind:

2 tablespoons coconut

1 green chilli

1 inch piece of ginger

Grind the above to a smooth paste

For seasoning:

1 sprig curry leaves

½ teaspoon mustard seeds

1 dry red chilli, torn

2 tablespoons oil

2 tablespoons chopped onions

Method:

In a saucepan, place the pineapple pieces, about 2 cups water, salt, turmeric powder, chilli powder, cumin powder, fenugreek powder and sugar.  

Cook in a low flame till the pineapple pieces are soft but still retain their shape.

Turn off the flame.

In a wok, heat oil, add mustard seeds and when it crackles, add curry leaves and dry red chilli. Next add the onion and saute till the onion turns golden.

Add this seasoning to the yogurt along with the coconut paste and then mix the yogurt in with the cooked pineapple. Heat the entire mixture on a low flame till it reaches body temperature. Please ensure the mixture does not boil. 

Enjoy the sweet spicy creamy sensation with warm rice.

You can substitute the fruit according to the season, or add a vegetable instead of fruit.  One of my favourite substitutes is ripe mango when it is in season. The other favourte is winter melon cut into cubes.