Pineapple Pulissery
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Pineapple
- b.In a medium pot or kadai, combine the pineapple cubes, turmeric powder, Kashmiri red chilli powder, salt, and 1 cup of water.
- c.Bring the mixture to a boil over medium heat.
- d.Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pineapple pieces are soft and tender.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the pineapple is cooking, add the grated coconut, cumin seeds, and green chillies to a blender or grinder.
- c.Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Combine and Thicken the Gravy
- b.Once the pineapple is cooked, add the ground coconut paste to the pot.
- c.Mix everything well and cook on low-medium heat for 5-7 minutes, stirring occasionally.
- d.Continue cooking until the raw smell of the coconut disappears and the gravy thickens enough to coat the back of a spoon.
- e.Stir in the sugar and mix until it dissolves completely.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Turn off the heat completely and remove the pot from the stove. Let it cool for 1-2 minutes.
- c.Pour in the well-whisked yogurt and stir continuously and quickly to combine it smoothly with the gravy, preventing any curdling.
- d.Return the pot to the stove on the lowest possible heat setting. Gently warm the pulissery for 1-2 minutes. Do not let it simmer or boil.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the fenugreek seeds, broken dried red chillies, and the sprig of curry leaves. Sauté for about 30 seconds until the chillies darken slightly and the leaves are crisp.
- 6
Step 6
- a.Finish and Serve
- b.Immediately pour the hot tempering over the pulissery.
- c.Mix gently to incorporate the flavors. Let the curry rest for at least 10 minutes for the flavors to meld.
- d.Serve warm with steamed rice as part of a Kerala meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a very ripe and sweet pineapple for the best flavor balance against the sour yogurt.
- 2Ensure the yogurt is at room temperature and whisked until completely smooth to prevent curdling.
- 3The most crucial step is to avoid boiling the curry after adding yogurt. Remove the pot from the heat, stir in the yogurt, then warm it gently.
- 4For the most authentic taste, do not skip the coconut oil for tempering.
- 5If you prefer a more traditional sweetness, you can replace the sugar with an equal amount of powdered jaggery.
- 6The consistency should be thick but pourable. If it's too thick, you can add a splash of warm water.
Adapt it for your goals.
Fruit Swap
Replace pineapple with ripe mango (for Mambazha Pulissery), nendran banana, or even vegetables like ash gourd for different traditional variations.
SweetenerSweetener
Use powdered jaggery instead of white sugar for a more traditional and earthy sweetness that complements the coconut flavor.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Promotes Gut Health
The use of yogurt (curd) provides beneficial probiotics, which are live bacteria that help maintain a healthy balance in your digestive system.
Aids Digestion
Pineapple contains bromelain, a group of enzymes that help break down proteins, making it easier for your body to digest food and absorb nutrients.
Anti-inflammatory Properties
Both pineapple (due to bromelain) and turmeric (due to curcumin) have potent anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
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.