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A delightful sweet and sour curry from Kerala, where ripe pineapple chunks are simmered in a creamy coconut and yogurt gravy. This traditional Sadhya dish perfectly balances tangy, sweet, and spicy flavors.
For 4 servings
Cook the Pineapple
Prepare the Coconut Paste
Combine and Thicken the Gravy
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A delightful sweet and sour curry from Kerala, where ripe pineapple chunks are simmered in a creamy coconut and yogurt gravy. This traditional Sadhya dish perfectly balances tangy, sweet, and spicy flavors.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 250.11 calories per serving with 4.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Incorporate the Yogurt
Prepare the Tempering (Tadka)
Finish and Serve
Replace pineapple with ripe mango (for Mambazha Pulissery), nendran banana, or even vegetables like ash gourd for different traditional variations.
Use powdered jaggery instead of white sugar for a more traditional and earthy sweetness that complements the coconut flavor.
Increase the number of green chillies or add a pinch of black pepper powder along with the coconut paste for an extra kick of heat.
The use of yogurt (curd) provides beneficial probiotics, which are live bacteria that help maintain a healthy balance in your digestive system.
Pineapple contains bromelain, a group of enzymes that help break down proteins, making it easier for your body to digest food and absorb nutrients.
Both pineapple (due to bromelain) and turmeric (due to curcumin) have potent anti-inflammatory properties that can help reduce inflammation in the body.
A single serving of Pineapple Pulissery (approximately 1 cup or 240g) contains around 240-260 calories. The exact count can vary based on the fat content of the coconut and yogurt used.
Yes, it can be a healthy dish in moderation. It contains probiotics from yogurt which are great for gut health, and digestive enzymes from pineapple. However, it also contains saturated fat from coconut and some sugar, so it should be enjoyed as part of a balanced diet.
Curdling usually happens for two reasons: adding cold yogurt to a hot curry, or boiling the curry after adding the yogurt. To prevent this, always bring the yogurt to room temperature, whisk it well, and remove the curry from the heat before stirring it in. Only warm it gently afterwards, never boil.
Yes, you can make a vegan version. Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. The taste and texture will be slightly different but still delicious.
Fresh, ripe pineapple is highly recommended for the best flavor and texture. However, you can use canned pineapple chunks in a pinch. Be sure to drain them well and you may need to reduce the amount of sugar in the recipe, as canned pineapple is often packed in syrup.