Pineapple Curry / Pineapple Pulisseri for Onam

Pineapple Curry / Pineapple Pulisseri

Serves: 3

Ingredients

Pineapple - 1 cup ( 200 g ), diced to cubes ( smaller or bigger pieces – depending on choice)
Water - 1 cup / 200 ml
Green chilly – 1 small, slit lengthwise
Salt to taste ( or 1/2 teaspoon )
Turmeric powder – A pinch

For coconut paste:

Grated coconut – 5 - 6 tablespoon (60 - 70 g)
Chilly powder – 3/4 teaspoon
Turmeric powder – ¼ teaspoon
Water - 2 tablespoon

For seasoning:

Cooking oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Jeera ( cumin seeds ) – ½ teaspoon
Fenugreek seeds ( methi ) - 1/4 teaspoon ( optional )
Curry leaves – 1 spring (6 nos)

Method


Grind coconut , turmeric powder and chilli powder to a smooth paste ( with minimum water) in a mixer and keep aside.

Boil pineapple pieces with 1 cup / 200 ml of water, green chilly and salt. When it is cooked ( approximately 10 - 15 minutes ), add the ground coconut paste , mix it well and cook for some more time on a very low heat ( approximately 8 - 10 minutes).

For the seasoning:

In a frying pan , heat oil. Add mustard seeds. When they sputter, add jeera, fenugreek ( optional ) and curry leaves. Fry for 2 minutes and pour this seasoning over pineapple curry .

Tips: This makes an excellent side dish with rice. Some add curd to this preparation; but I decided not - as the curry already got a tangy taste from the pineapple.