Pineapple pulissery

A charming part of a Keralite culinary experience is the mix and match of flavors. One dish that is a blend of sweet and spice is the pineapple pulissery

As with any dish, recipes can be modified to suit individual tastes. The original pineapple pulissery uses grated coconut paste as well

However, the recipe I have followed is one that uses minimal ingredients easily found in most kitchens and with much less hassle, all the while ensuring the taste is as is ;-))

What I used

1. Nicely beaten curd: 500 ml
2. Shallots: half cup finely chopped
3. Mustard seeds: a teaspoon
4. Cooking oil: 2-3 tablespoons
5. Curry leaves: 1 sprig
6. Pineapple chopped into fine pieces: half cup
7. Water: 1 cup
8. Salt: to taste
9. Turmeric powder: 1/2 teaspoon
10. Chili powder: 1/2 teaspoon
11. Dry red chilies: 3-4
12. Green chili: 1
13. Thulsi sprig (optional)

How I made it

1. In a pan, heat the finely chopped pineapple pieces with just enough water to cover the pieces, a bit of salt (and if required, sugar), till the pineapple pieces soften. Once done, keep this aside to cool
2. Heat another pan on medium flame and once it is hot, splutter the mustard seeds and saute the finely chopped shallots with the dry red chilies and curry leaves
3. Once the shallots have turned translucent, add the required amount of salt, chili, and turmeric powders
4. When the raw smell of these curry powders are gone, add the softened pineapple pieces with the syrup and green chili, and bring to a boil
5. Turn down the heat to low flame and add the the beaten curd (better if there are no lumps in the curd) to the above treat. Mix well and just heat the contents. DO NOT BOIL!
6. Can be garnished, if so desired, according to the taste of the user. I garnished with a sprig of thulsi :D

I find this pulissery to be an apt combo with the Kerala brown rice, fish fry, achar, and a thoran that can be relished anytime :D :D