Pulissery a.k.a morkozhambu is a authentic Kerala recipe. The difference between the Tamil Nadu and the Kerala recipes are the addition of coriander seeds, cumin, and a little toor dal. The pulissery has only coconut, cumin, and chilis.
Pineapple is grown in abundance in the Alappey region of Kerala. I have tasted only mango pulissery. Tried pineapple pulissery and it was no way inferior to the mango counterpart. I used fresh pineapple chunks but canned one will work as well. Anyways, enough talk: let's get down to business!!!
- 1 cup fresh pineapple chunks
- 1 cup yogurt beaten
- 1/3 cup grated coconut
- 1 red chili
- 1/2 tsp. cumin
- 1/2 tsp. turmeric powder
- 1/4 tsp. hing/asafetida
- Water as needed
- 2 tsp. coconut oil
- 1/2 tsp. mustard seeds
- 1/4 tsp. methi seeds
- 4-5 curry leaves
- Cook the pineapple chunks with turmeric powder, a pinch of salt, and enough water to cover them.
- Grind the coconut, red chili, and cumin with little water to form a fine paste.
- Add the yogurt, hing, ground coconut paste, and salt to taste to the cooked pineapple. Make sure you have only just a little water in the pineapple before u add the yogurt and coconut.
- Cook the pulissery till it foams at the sides. Take care not to bring it to boil as the puliserry may curdle.
- Do the tadka and pour it on top pf the pulissery.
- Serve hot with rice and a ny side dish.
Wishing you all a merry christmas!