Pineapple Pulissery

Pineapple Pulissery

Pineapple Pulissery

Pineapple pulissery is my favorite for many reasons- it’s fruity flavor, sweet after taste and it’s mild with boiled rice. A simple dish and yet it’s  so delicious. Very vibrant in color and a common accompaniment in sadya’s.

Make it a point to select a fruit which is not fully ripened.


  • Pineapple – 600 gms, diced
  • Curd / Yogurt – 1 cup, well beaten
  • For Coconut paste.
  • Coconut – 150 gms
  • Green chilly – 1 Tbsp roughly, chopped
  • Cumin seeds – 1 Tsp
  • Shallots – 50 gms
  • Turmeric powder – 1 TSp
  • Garlic – 2 cloves
  • For Tempering.
  • Oil – 1 Tbsp
  • Mustard seeds – 1 Tsp
  • Curry leaves – 1 Tbsp
  • Dry red chilly – 3 pcs
  • Salt to taste


  1. Peel and cut pineapple in to dices, keep aside.
  2. In a medium sized pan cook pineapple and  green chilly with  just enough  water to cover, cook until tender (5 minutes).
  3. Meanwhile grind- coconut, garlic, shallots, turmeric, green chilly and cumin seeds in food processor, not to grind it to fine paste.
  4. Add the paste to the cooked  pineapple.
  5. Let it cook on a slow fire for about 5 minutes.
  6. To make the tempering- heat oil and add mustard seeds, dry chilly and curry leaf- let it crackle and cook until you get  a strong flavor.
  7. Add the tempering the pineapple mix, stir in gently.
  8. Adjust the seasoning and serve hot.

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Bone Appetite & Happy Cooking!


One Comment

  1. bhagyalekshmi deepu says:

    Pineapple:summer season fruit,thank you so much for posting this!

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