Pulissery (or pulisheri) is a traditional seasoned buttermilk curry from Kerala cuisine. It tastes a bit sour (‘puli’ in Malayalam) because it contains yogurt, hence the name ‘pulissery’. Served in a typical Kerala Sadhya, it is a popular Onam and Vishu recipe. A sadhya would be incomplete without a pulissery, which can be made plain or with vegetables or fruits in it. One of my favorites is Pineapple Pulissery or Kaithachakka Pulissery, which is sweet and sour.
Variations of Pulissery
You can make pulissery with vegetables or fruits, with or without coconut, sweet or savory. At home, we call the version without coconut ‘moru’, and the one with coconut ‘pulissery’. However, in some regions of Kerala, moru and pulissery are the same. The recipe in this post is the one with coconut.
Pineapple Pulissery is on the sweet side. Other fruits that can be used to make sweet pulissery are ripe mango (maambazham), ripe plantain (ethakka / nenthra pazham / ethapazham) or grapes (munthiringa). At home, sweet pulissery is made only with mango or plantain. In Kuwait, we wouldn’t always get super awesome mangoes. Once in a blue moon, however, my parents would find ‘naattu maanga’ (Kerala mangoes) while shopping, and whenever that happened, we’d have a maanga curry or pulissery. Naattu maanga is smaller than regular mangoes, and are very sweet! Pineapple pulissery is something I started making after I became head chef :p , that is, after I had my own kitchen to experiment. Pineapples are easier to get. So, when I want a sweet pulissery, I mostly use pineapple.
Some people prefer the savory version of pulisheri over the sweet one. For a savory pulissery, you can use the same recipe. Instead of pineapple, use ash gourd (kumbalanga), yam (chena), raw plantain (vaazzhakka), ripe or green tomato (thakkali) or yellow cucumber (vellarikka).
How to make Pineapple Pulissery
In my first few attempts, the yoghurt always got curdled. Over the years, I have been modifying techniques and proportions, and can now proudly say I have a no-curdle recipe for pulissery. If curdling is an issue for you, just make sure you whisk the yoghurt really well. It will curdle if not whisked well. Also, remove the cooking vessel off the heat when you add yoghurt. After mixing the yoghurt in, heat it on low heat for a minute or two. That should be enough!
I have made pulissery with fresh pineapple. Sometimes, when the pineapple is more sour than I’d like, I add a little bit of sugar. In recent years, I mostly use canned pineapple. When you buy canned pineapple, make sure you get pineapple in 100% pineapple juice (like this one), not in syrup. The ones in syrup have a high sugar content – not healthy! I used to drain the juice off to make pineapple pulissery, but the last few times, I don’t do that. Instead, I cook the pineapples in pineapple juice – the pulissery is super yummy that way – Each piece is so juicy and you don’t have to add sugar at all! Try it!
Can Pineapple Pulissery be made ahead?
Yes, you can make Pineapple Pulissery ahead and refrigerate it. It stays well for 5 – 6 days. Take some for your meal in a smaller container and heat it up on the stove or microwave oven, and you are good to go. If you reheat and refrigerate several times, it will get spoilt sooner. You can also serve it cold.
Go on and try this recipe! Serve with rice and other side dishes from Kerala.
Here are some more sadhya recipes or vegetarian dishes from Kerala:
- Mathanga Erisheri (Kerala Pumpkin curry)
- Achinga Payar Thoran (Long Bean and Coconut Sauté)
- Beetrot Pachadi (Spiced Beetroot Yoghurt)
- Potato Carrot Beetroot Mezhukkupuratti / Stir-fry
Pineapple Pulissery (Seasoned Buttermilk with coconut)
Ingredients
- ½ cup Grated Coconut
- 1 or 2 nos. Green Chillies
- 3 tbsp Water (For coconut paste)
- 540 ml Canned Pineapple (If using fresh pineapple, see notes for quantity)
- 1 cup Pineapple juice / Water
- 1 clove Garlic (Crushed)
- ¼ tsp Red Chilli Powder (I use Kashmiri / Piriyan Chilli powder)
- ½ tsp Turmeric Powder
- ¼ tsp Fenugreek Powder
- ½ tsp Cumin Powder
- Salt (To taste)
- 2 cups Yogurt
For tempering
- 1 tbsp Oil (Coconut / Vegetable / Canola)
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 2 nos. Dry Red Chillies
Instructions
- In a small jar of a mixer-grinder or food processor , grind grated coconut, green chillies and water to a smooth paste. Add more water if required, just enough to make the paste.
- Cut the pineapple into small cubes (1/2" to 1", based on personal preference).
- On medium high heat, cook the pineapple along with garlic, spice powders, salt and pineapple juice / water. Cook closed till pineapple turns soft and tender, but not mushy.
- Whisk yogurt in a separate bowl till smooth. If the yogurt is very thick, add some water to get desired consistency & whisk again. (See notes)
- Add the ground coconut paste to the cooked pineapple mixture. Leave to cook for further 5 – 7 minutes.
- Remove from heat. Add the whisked yogurt and mix well till you no longer see the white color of yogurt.
- Cook on low heat for 1 minute, stirring throughout.
- Take the vessel off the stove and keep aside. Taste and add salt, if required.
Tempering
- Heat oil in a tadka / small pan. Add mustard seeds.
- When the mustard seeds splutter, add curry leaves & dry red chillies. Fry for around 30 seconds – 1 minute, taking care to not burn the ingredients.
- Add the tempered ingredients to the pineapple-yogurt mixture, and mix well.
- Serve with rice.
Notes
- If using fresh pineapple, take half of a medium sized pineapple instead of 540ml canned pineapple.
- If the pineapple is sour, add 1/2 to 1 tsp of sugar.
- If the yogurt you use is too thick, add some water when you whisk it. The final consistency should be such that it isn’t runny like water, but thick enough like a creamy soup.
Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Tried this recipe for Onam sadhya with ash gourd. Loved how it turned out. I am going to try with other veggies/fruits. Thanks again for the amazing recipes! 🙂
So happy you loved it!! 😀Yes, definitely try with other veggies/fruits too!