Umami Recipes
Umami Recipes

Ganesh Cookbook

Pineapple Pullissery




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¼ Pineapple chopped small (½ inch pieces)

½ tsp Turmeric Powder

½ tsp Chilly Powder

¼ tsp Black Pepper Powder

1 tbsp Jaggery grated or ½ inch piece

5 Green Chilly

½ tsp Cumin Powder

2 cup Plain Yogurt

1 ½ tbsp Oil (Half coconut oil preferred)

1 tsp Mustard Seeds

½ tsp Fenugreek Seeds

4 Dry Red Chilly

1 stem Curry Leaves

2 cup Water

1 ½ Grated Coconut

1 ½ tsp Salt


In a pot mix pineapple, turmeric powder, chilly powder, black pepper powder, jaggery, 2 green chilly, salt and 1 ½ cup water.

Bring pineapple to boil until cooked.

Meanwhile, blend coconut, rest of green chilly, cumin seed and ½ cup water to fine paste.

Mix coconut paste along with plain yogurt and set aside.

Add coconut-yogurt paste into cooked pineapple.

Allow the curry to heat up until just before boil.

In a small pan, heat oil and splatter mustard seeds, fenugreek seeds, dry red chilly and curry leaves.

Add above seasoning onto pineapple pullissery and close the pot right away.

Allow to rest for 5 minutes.

Pineapple pullissery is ready to serve.




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