Pineapple Pulissery/ Morkozhambu

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!!!

Get ready:

• 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

For Tadka:

• 2 tsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. methi seeds
• 4-5 curry leaves

Go!

• 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.
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• 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!