Pineapple Pulissery
Sweet-tart pineapple simmered in a gently spiced yogurt and coconut gravy, then finished with a simple tempering. This Kerala classic is creamy, lightly tangy, and especially good with steamed rice.
For 4 servings
- prep · ~10 min
Prepare the pineapple and yogurt.
1.Peel, core, and cut the pineapple into small cubes.2.Whisk the yogurt in a bowl until smooth and lump-free.3.Split the green chilies and keep the tempering ingredients ready. - mix · ~3 min
Grind the coconut paste.
Grind the grated coconut, cumin seeds, and a little of the water to a smooth paste. Keep it fairly fine so the gravy turns creamy.
- boil · ~10 min
Cook the pineapple.
Add the pineapple, green chilies, turmeric powder, jaggery, salt, and remaining water to a pan. Bring to a boil, then cook until the pineapple is tender but still holds its shape.
- simmer · ~4 min
Add the coconut paste and simmer briefly.
Stir the ground coconut paste into the pan and simmer on low heat for 3 to 4 minutes, stirring now and then so the mixture does not catch at the bottom.
TIPKeep the heat low once the coconut paste goes in so the gravy stays smooth. - mix · ~3 min
Stir in the yogurt.
Lower the heat completely and add the whisked yogurt. Mix well and heat gently just until the curry is hot and lightly steamy. Do not let it boil after adding yogurt.
TIPBoiling after adding yogurt can split the pulissery. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add fenugreek seeds, dried red chilies, curry leaves, and red chili powder.4.Stir for a few seconds until fragrant, then take the pan off the heat.TIPDo not darken the fenugreek seeds too much or they will turn bitter. - assemble · ~1 min
Pour the tempering over the pulissery.
Pour the hot tempering over the curry and mix gently, or leave it on top for a stronger aroma.
- serve
Serve warm with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a ripe but firm pineapple so the cubes turn tender without collapsing into the gravy.
- 2Whisk the slightly sour yogurt until completely smooth before adding; lumps are hard to fix once it goes into the hot curry.
- 3After adding yogurt, keep the heat very low and stop before a boil to prevent splitting.
- 4Grind the coconut and cumin quite fine; a coarse paste makes the pulissery feel grainy instead of creamy.
- 5Fry fenugreek only for a few seconds in the tempering, as even slight over-browning makes the dish noticeably bitter.
- 6If making ahead, prepare the curry base first and add the tempering just before serving for the freshest curry leaf aroma.
- 7This tastes even better after a short rest, when the pineapple sweetness, yogurt tang, and spices settle together.
Adapt it for your goals.
Low-oil
Use half the coconut oil in the tempering for a lighter finish while keeping the same sweet-tangy profile.
spicierSpicier
Add one extra green chili or a little more red chili powder if you want stronger heat against the sweet pineapple.
mango pulisseryMango-pulissery
Swap the pineapple for ripe mango pieces for a softer, more floral fruit version in the same Kerala-style yogurt gravy.
Why this is on our healthy list.
Fruit-based sweetness
Most of the sweet character comes from pineapple, which also brings natural fruit acids that brighten the curry.
Probiotic yogurt base
Yogurt adds protein and beneficial cultured dairy, while giving the pulissery its gentle tang and creamy body.
Coconut and spice richness
Fresh coconut, cumin, curry leaves, and chilies contribute flavor depth so the dish feels satisfying without heavy cream.
Frequently asked questions
The yogurt usually splits if the curry boils after it is added or if it goes into the pan without being whisked smooth. Keep the heat very low and only warm it through.
