Pineapple Puliserry Recipe/ Pineapple Morkuzhambu
Pineapple Pulissery/ Pineapple Morkuzhambu is an authentic dish from gods very own country Kerala. Pulissery is a sweet and tangy vegetarian curry where the veggies are cooked in buttermilk and coconut sauce. Seasonal fruits such as mangoes (Mambazha Pulissery) and pineapple mostly are used in this curry. Use fully riped fruits for the perfect taste. More than the taste I am attracted towards the lemon yellow colour of this curry. When I thought of preparing this curry I remembered how my grandma use to cook this in claypot and hence I too tried making it in a claypot 😛 .... And yes the taste was obviously divine. I prefer this curry with less chillies because the taste of chilli may dominate the taste of pineapple. I prefer it to be more sweet and tangy. But you can adjust the taste accordingly. Eventhough there are many types of morkuzhambu like tomato morkuzhambu, white pumpkin morkuzhambu and many more, yet this one is my favourite.
Learn how to make this tasty Pineapple Puliserry / Pineapple Morkuzhambu with stepwise pics.
- 1 medium Pineapple peeled and chopped
- 1/2 cup Coconut
- 1 tsp Cumin seeds
- 3-4 Green chillies
- 1/4 tsp Mustard seeds
- 2 Garlic pods
- 1/4 tsp Turmeric powder
- 3/4 cup Curd use little sour curd
- 2 tsp Sugar You can skip this step if your pineapple is sweet enough
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- Curry leaves
Take chopped pineapple in a pot and add 1 cup water. Let it cook and become soft. Let it cool.
Take coconut, chilly, cumin seeds, turmeric, garlic and mustard seeds in blender. Add little water and grind it to a paste. Now add 3-4 pieces of cooked pineapple and grind it again to a paste.
Add this paste to the cooked pineapple, add curd, sugar, salt and little water (nearly 1/2 cup). Whisk it well and cook it on low flame. Switch off when it starts developing a froth, orelse the gravy may become watery. So do not let it boil.
Temper it with the given ingredients.
Yummy Pineapple Puliserry / Pineapple Morkuzhambu is ready to be served.
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