Pulissery, a traditional Kerala curry is made using varied fruits and vegetables like mango, pineapple and pumpkin. ‘Puli’means ‘sour’ Pulissery means ‘sour curry’ and without this dish a feast in Kerala is incomplete. It’s the unique blend of sweetness of the fruit, sourness of yogurt and spiciness of chilly that’s makes the recipe irresistible.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves- 4


Pineapple, chopped- 1 cup
Green chilli, slit-2-3
Turmeric powder- ½ teaspoon
Chilli powder-1 teaspoon
Jaggery- 1/2 teaspoon (Add if the pineapple in less sweet)
Salt- to taste
Curd/yogurt, beaten- 1 ½ cup

To grind:
Coconut, grated- 1 cup
Jeera- ½ teaspoon
Garlic-1 clove

 To temper:
Oil- 2teaspoon
Mustard seeds- ½ teaspoon
Fenugreek/ methi seeds/uluva- ¼ teaspoon
Dry red chilli-2
Curry leaves- 1 sprig

Pineapple Kaalan

  • Grind coconut and jeera and garlic, chilli powder as a fine paste. 
  • In a pan add pine apple, green chilli, turmeric, salt and a cup of water and cover with a lid and cook till soft.
  • Add ground coconut mixture, jaggery and half a cup of water if the gravy is thick and cook for a minute till the garlic smell leaves and switch off the gas.
  • Immediately add the beaten curd and mix well.(you can beat the curd using the blender by giving two to three pulse)
  • In a pan add oil and splutter the mustard seeds, and add the fenugreek seeds once it starts to get golden colour add the dried broken red chilli and curry leaves and pour on top of the curry; mix well.
Onam Sadya Vibavangal

Nadan Recipes

Pineapple Pulissery