Pineapple Pulisseri

 Ingredients (Serves 6)

1. Pineapple, ripe – 1 – 1.5 cups, cubed

Green chilies – 2 – 3, slit

Curry leaves – A few

Turmeric powder – 1/4 tsp

Chilly powder – 3/4 tsp

Water – Around 1 – 1.5 cup or as required

Salt – To taste

Jaggery – 1 tsp (optional)

2. Grated coconut – 1 cup

Cumin seeds – 1/2 tsp

3. Yoghurt, sour – 2 – 2.5 cups, beaten

4. Coconut oil – 1 – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dry red chilies – 2, broken

Curry leaves –  A few

Fenugreek seeds – 1/8 tsp (You can replace it with 1 pinch fenugreek powder. Sprinkle it when the pulliseri is done.)

Method

1. Grind the grated coconut and cumin seeds to a very fine paste adding little water.

2. Cook covered the ingredients numbered 1 in a cheena chatti or any vessel until the pineapple is fully done. Add a tsp of jaggery and mix well.

3. Add the grated coconut mixture and cook at low heat for 5 – 7 minutes, until the raw taste of coconut is gone completely. Now add the beaten yoghurt, salt and stir continuously for about 2 – 4 minutes until it is heated through. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies, curry leaves and fenugreek seeds. Switch off when the fenugreek seeds turn reddish. Pour the seasoning over the pulisseri. Cover with a lid for 10 minutes. Serve with any mezhukkupuratti / thoran, pappadam etc.