Pineapple Pulissery

🔥 Prep

• Cut the 200g pineapple into bite-sized chunks.
• Whisk the 250g sour curd in a bowl until smooth and lump-free.
• Grind 4 tbsp grated coconut, 1 tsp cumin seeds, and 2 green chillies with a splash of water into a fine paste.
• Measure out 0.5 tsp turmeric powder, 2 tsp jaggery, 1 tsp salt, and 150 ml water.
• Keep 2 tsp coconut oil, 1 tsp mustard seeds, and 10 curry leaves ready for tempering.

🔥 Cook

• 1. In a heavy-bottomed pan, combine the pineapple chunks, 150 ml water, 0.5 tsp turmeric powder, 1 tsp salt, and 2 tsp jaggery. Cook over medium heat for 8–10 minutes until the pineapple is tender and the raw taste of turmeric disappears.
• 2. Stir in the ground coconut-cumin-chilli paste. Mix well and simmer on low heat for 2 minutes until the raw coconut aroma vanishes.
• 3. Remove the pan from heat and let it cool slightly for 2 minutes. Gradually whisk in the 250g whisked sour curd, ensuring a smooth emulsion (temper the curd first with a ladle of hot mixture if preferred).
• 4. Return the pan to very low heat and warm gently for 1 minute – do not boil after adding the curd to prevent splitting.
• 5. For the tempering: Heat 2 tsp coconut oil in a small tadka pan over medium heat. Add 1 tsp mustard seeds and let them splutter for 30 seconds.
• 6. Add 10 curry leaves and fry for 10 seconds until crisp and fragrant. Immediately pour this tempering over the pulissery.
• 7. Cover the pan and let the flavors infuse for 2 minutes before serving.

🔥 Serve

• Serve warm in a traditional clay pot or serving bowl.
• Pair with steamed Kerala matta rice or plain white rice.
• Accompany with a side of cabbage thoran, beetroot pachadi, and crisp pappadam.