Happy New Year:Pineapple Pulisseri

I was wondering where to start and what to start with; its been 3months since I last updated my blog. I was in a real bad health and was totally enervated to do anything at all. Thanks to all my lovely readers for remembering and inquiring where I had gone. By God's grace, I am totally fine now and finally have realized I have loads of killing kitchen work to do. I was looking for some inspiration and thanks to Sarah for this exciting recipe:Pineapple Pulisseri. It seemed easy and something very unusual. I really wanted to surprise Avi with a palakkad recipe as he is from that region. Being Vishu tomorrow, this sadya (Kerala Vishu feast) item seemed like the perfect recipe to start with. I tweaked the recipe a tad but the end result was so tasty. Sweet and sour is so my thing now a days.

Ingredients:-

10 pineapple cubes (1.5 inches)
1/2 tsp red chili powder
1/2 tsp turmeric powder
1.5 cups of curds
salt to taste

Gound Paste:-
2/3rd cup of grated coconut
2 green chillies
1 tsp of cumin seeds

Tempering:-
1 tsp of mustard seeds
5 fenugreek seeds
4 curry leaves
1 tsp of oil
3 dried red chillies

Method:-
Boil the pineapple chunks with 1/2 cup of water with turmeric and red chilli powder.
Once the chunks are soft and most of the water is evaporated, add the ground paste to the pineapples and mix well. Let the mixture cook in medium flame for about 5 mins.
Keep the heat at low and slowly add the curds so that it doesn't curdle.
Cook at low heat for about 2 mins. Do not let it boil.
Take it off the heat. Heat the oil for tempering in another pan and add the mustard seeds. Wait till the mustard seeds crackle and then add the other tempering ingredients.Fry well for a few seconds and pour it into the curd mixture.
Serve hot.

See you soon with other specials :). Happy New Year to every one! This recipe goes to Fruit of the Month event hosted by RecipeGrabBag and is the brainchild of Priya of Mharo Rajasthan’s Recipes.