Pineapple Pulissery |Onam Sadhya|Special& Easy Receipe

PineapplePulissery. The sweetness from the ripe pineapple contrasts with the tanginess of the yogurt, while the coconut paste adds a smooth richness that balances the dish.
Ingredients:
1 ripe pineapple, peeled, cored, and chopped into small cubes
1 cup plain yogurt (thick and whisked)
1 tsp turmeric powder
2-3 green chilies slit
1 pinch Kashmiri chili powder
½ tsp cumin seeds
1 cup grated coconut
⁠1 cup yogurt or curd
1 tsp rice flour
2 tbsp coconut oil
Pinch of asafetida (hing)
Salt to taste
1 sprig curry leaves
½ tsp mustard seeds
¼ tsp fenugreek seed powder
1-2 dried red chilies
⁠Ginger, Garlic
Instructions:
1. Cook the Pineapple: Ina pan, add the pineapple pieces, turmeric powder, salt, green chilies, and 1 pinch Kashmiri chili powder. Add enough water to just cover the pineapple. Let it cook on medium heat until the pineapple softens, about 10-15 minutes.

2. Prepare Coconut and Rice Flour Paste: In a blender, grind the grated coconut, cumin seeds, and 1 teaspoon of rice flour with a little water into a smooth paste.

3. Mix the Yogurt:
In a bowl, whisk the yogurt until smooth. Keep it aside.

4.Combine Ingredients:
Once the pineapple is cooked, lower the heat and add the ground coconut-rice flour paste. Mix well and let it simmer for about 5 minutes.
Remove from heat, slowly stir with whisked yogurt.

5.Tempering:
In a small pan, heat the coconut oil. Add mustard seeds, dried red chilies, garlic, ginger &curry leaves, asafetida, and fenugreek seed powder. Once fragrant, pour the tempering over the pulissery.

6.Serve:
Pineapple Pulissery is best served with steamed rice.Adding rice flour& Asefetida make it thick consistency and more flavor.
Happy Onam to all.