Friday, December 24, 2010

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.
  •  
  • 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!

8 comments:

  1. really tasty looking ! have never tatsed pineapple morekuzhambu though have heard abt it !

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  2. very innovative and new one dear... wanna try soon... bookmarked...

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  3. Looks creamy and delicious but never tasted this though. Happy holiday dear..

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  4. Slurp, delicious and fingerlicking pulissery,very inviting..Happy xmas wishes Priya..

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  5. This is my favorite too,creamy and yummy

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  6. A very new recipe for me, sounds delicious!


    US Masala

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