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How To Make Pineapple Pulissery

Aug 20, 2018







Pineapple Puliserry is a traditional south Indian recipe prepared typically during the Onam festival. Chef Preetha shows us her rendition of this delectable curry which is a creamy blend of pineapples and a spicy coconut paste with curd.


    1 ½ cups diced Pineapple
    Salt to taste
    Turmeric powder
    Water as required
    ½ cup Thick Curd whisked
    Sugar (optional)
    To be ground into a smooth paste
    ½ tbsp Cumin seeds
    2 to 3 Green chilies
    ½ coconut, freshly grated or chopped
    Water as required
    For tempering
    1 tbsp Coconut Oil
    ¾ tsp Mustard seeds
    ½ tsp Fenugreek seeds
    2 sprigs Curry leaves
    2 to 3 Dried red chilies, broken


– In a pan, combine pineapple pieces, salt, turmeric and water as required.
– Cover and cook on a medium flame till pineapple is cooked.
– Add the ground paste and mix well. Check for salt and bring to boil.
– Once it boils, check if it’s too sour. (If pineapple is too sour, add a pinch of sugar to balance taste).
– Switch off the flame and add curd as required. Mix well.
– Heat oil and add mustard seeds. Once it crackles, add fenugreek, curry leaves, and chilies. Saute and pour over pulissery. Mix well and serve hot with rice.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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