Pineapple Pulisheri

I was cleaning up the fridge before a weekend trip to Bangalore and saw a box of cubed pineapple inside starting to shrivel.I had planned to make a Pineapple cake and we finished off some with cheese and cherries.I was finishing some last minute cooking before lunch and a friend called me up for a recipe.Can it get luckier than this for me?Right,she wanted the recipe for a Pulisheri,and a sweet one at that,with either Banana or Mango.

I was already grating coconut by the time I was giving her the recipe.I have never tried making pulisheri with pineapple,its always banana or the savoury version with Ash gourd and during summer,with mangoes.I followed the same recipe replacing it with pineapple.It was too good,I think one of the best sweet-curries ever.The slight sour taste of the pineapple perfectly blends with the sour curd which in fact is what gives the curry its name-pulisheri-a sweet and sour curry.

Pineapple Pulisheri

Ingredients

Ripe Pineapple – ¼ of 1 big Pineapple,chopped

Turmeric Powder- 1/2 tsp

Salt to taste

Jaggery - 4 moulds or 4 tbsp of grated jaggery or 4 tbsp jaggery syrup

Thick curds - 1/2 cup

Grind to a smooth paste

Grated coconut - 1/2 of one coconut(medium)

Jeera/Cumin seeds - 1/2 tsp

Green chillies-1 or 2(depending on the chillyness)

For seasoning

Coconut oil - 1 tbsp

Mustard seeds - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves - 1 sprig

Method

Cook pineapple in ¾ cup of water with turmeric.[Do not add too much water,just enough to cover the pineapple pieces]

When it is cooked,add salt to taste and mash gently.

Add the jaggery and let it boil.

Add the coconut paste at this stage.

Simmer for 3 minutes till everything gets mixed.

Switch off the flame.

Prepare seasoning in a pan and add all the ingredients one by one.

Add it to the pulisheri.

Beat the curds with a fork and add to the pulisheri when it is cooled a bit.

This pulisheri tastes equally good when served cool or hot.