Pineapple Pulissery

This is a typical Kerala curry that I made from here:

http://thebuddingcook.blogspot.com

 

Ingredients:
1/2 pineapple cut into small pieces
½ tsp turmeric powder
5-6 curry leaves

Salt
1 ½ cups yogurt, whipped nicely (Ideally, sour curd should be used)

To be ground to a fine paste:
4-5 Tbsp grated coconut
½ tsp cumin seeds
5-6 red chillies

For the seasoning:
1 Tbsp coconut oil
½ tsp mustard seeds
½ tsp fenugreek (methi) seeds
A pinch of asafoetida(hing)
2-3 red chillies
3-4 curry leaves

Method:
Cook the pineapple cubes along with some curry leaves, salt and turmeric powder in a little bit of water on medium heat till the pineapple pieces turn soft.

Add the ground paste of coconut, cumin and red chillies to the cooked pineapple and continue cooking for another 3-4 minutes.

Turn down the heat and add the yogurt. Mix well and turn off the heat. (This is important as the whole thing starts to curdle with too much heat…not a pretty sight!)

Heat the oil in a pan and add the ingredients for the seasoning. Add to puliserry.

 

Serve with steamed rice.