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A classic Kerala curry with a beautiful balance of sweet, sour, and savory flavors. Ripe pineapple is cooked in a creamy coconut and yogurt gravy, finished with a fragrant tempering of mustard seeds and curry leaves.
Cook the Pineapple
Prepare the Coconut Paste
Combine and Cook Gravy
A classic Kerala curry with a beautiful balance of sweet, sour, and savory flavors. Ripe pineapple is cooked in a creamy coconut and yogurt gravy, finished with a fragrant tempering of mustard seeds and curry leaves.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 242.47 calories per serving with 4.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate the Yogurt
Prepare the Tempering (Tadka)
Finish and Rest
This pulissery can also be made with other fruits or vegetables. Popular variations include ripe mangoes (Mambazha Pulissery), nendran bananas (a type of plantain), or ash gourd (Kumbalanga Pulissery).
For a spicier version, increase the number of green chilies or add a pinch more of red chilli powder. You can also add a slit bird's eye chili to the tempering.
To make this vegan, substitute the yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. Ensure it's not heated too high to prevent splitting.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Pineapple provides a significant amount of Vitamin C, an antioxidant that boosts the immune system, and manganese, which is important for bone health and metabolism.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
One serving of Kerala Pulissery contains approximately 190-220 calories, depending on the fat content of the coconut and yogurt used.
Yes, it is quite healthy. It's rich in probiotics from yogurt which aids digestion, contains Vitamin C and enzymes from pineapple, and healthy fats from coconut. The use of spices like turmeric also adds anti-inflammatory benefits.
Curdling happens when yogurt is added to a very hot curry or is boiled. To prevent this, always turn off the heat, let the curry cool for a few minutes before adding the whisked yogurt, and then only warm it gently on the lowest possible flame without letting it boil.
Yes, you can use canned pineapple. Opt for pineapple chunks in juice, not heavy syrup. Drain the juice well and you may need to reduce or omit the jaggery as canned pineapple is often sweeter than fresh.
Pulissery should have a moderately thin, pourable gravy consistency, similar to a traditional kadhi. It should not be overly thick or watery.
You can store leftover pulissery in an airtight container in the refrigerator for up to 2-3 days. The flavors often become more pronounced the next day. Reheat gently on the stovetop, avoiding boiling.
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