This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.

This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.

Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India. Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.

Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.

Would you like more Pulissery dishes? Try Plantain Poriyal, Plain Pulissery, Pineapple Pulissery with Green Peppercorns, and Mambazha Pulissery – a sweet and sour Mango dish. Why not also try Crispy Okra in Yoghurt (Pachadi).

Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial. Or try Mango and Pineapple Salad.

Similar dishes include Bhindi Raita.

Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Our Indian Essentials are here. Or if you would rather, explore our Late Autumn dishes.

Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala

ingredients

1 Tblspn coconut oil

0.5 tspn black mustard seeds

0.5 tspn cumin seeds

3 – 4 Indian dried red chillies

8 fresh curry leaves

0.5 pineapple, peeled and cubed

3 green chillies, or to taste

0.5 cup water, or as needed

1 tspn turmeric

0.5 tspn coarsely ground black pepper

1 cup coconut cream

1 cup Indian yoghurt, or use Greek yoghurt

1.5 tspn chickpea flour

sea salt to taste

method

In a kadhai – Indian wok – or heavy pan, heat the coconut oil and make a tadka by adding the mustard seeds. Allow them to pop and add the cumin seeds. As they turn golden add the dried red chillies and curry leaves.

Now add the green chilli, pineapple, turmeric, black pepper and water. Bring to a simmer and cook for 5 minutes.

Add the coconut milk and bring back to a gentle simmer. While you are waiting, beat the yoghurt until smooth with the chickpea flour.

Add the beaten yoghurt with salt to taste, mix well and reheat gently but do not boil.

Serve with Kerala Red Rice, a Thoran. and poppadum. It is also very good with vegetable hariyali – a “green” dish, usually one using a variety of spinach.

recipe notes and alternatives

This dish can be made with okra, Indian cucumber, green mango or plantain (green banana) as well.

Pineapple goes well with green peppercorns. Instead of black pepper, use a teaspoon of green peppercorns. Roast them a little and crack them coarsely.

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