Pineapple Mor Kulambu is a conventional Kerala dish made throughout Onam pageant.
Pineapple Pulissery is a type of dishes that makes you fall in love with South Indian cooking. This conventional Kerala curry brings collectively the sweetness of recent pineapple and the creaminess of coconut and yogurt. The light spices heat your soul with out overwhelming your style buds. I first tried this at my buddy’s residence, and I used to be amazed how one thing so easy may style so extraordinary. One of the best half? You don’t want any fancy substances or strategies to make this scrumptious curry at residence.
Concerning the Recipe
This recipe deserves a spot in your weekly meal rotation as a result of it’s extremely versatile and forgiving. You’ll be able to alter the spice stage to fit your household’s style, and the sweet-tangy taste profile appeals to each children and adults. The coconut paste provides richness whereas the yogurt brings a pleasing tang that balances the pineapple’s sweetness. It’s additionally a good way to make use of up ripe pineapples sitting in your kitchen. Plus, it’s naturally gluten-free and vegetarian, making it good for varied dietary wants.
Why You’ll Love This Recipe
The taste mixture on this pulissery is unquestionably magical. Every spoonful delivers a burst of tropical sweetness adopted by a delicate heat from the spices. The texture is creamy and satisfying with out being heavy. What I like most is how the home fills with essentially the most wonderful aroma whereas it’s cooking. The coconut oil tempering on the finish provides that genuine South Indian contact that makes all of the distinction. It’s additionally fairly budget-friendly and makes use of substances which are simple to search out. The cooking course of is simple, making it good for busy weeknights if you need one thing particular however don’t have hours to spend within the kitchen.
Cooking Suggestions
Select a pineapple that’s ripe however nonetheless agency for one of the best texture. When grinding the coconut paste, add just a little water to make it clean. Preserve the warmth low when you add the yogurt to forestall it from curdling. Whisk the yogurt earlier than including it to the pan. Don’t skip the tempering step – it actually brings out the flavors. Style and alter salt earlier than serving, because the sweetness of pineapple can range.
Serving and Storing Ideas
This recipe serves 3-4 individuals as a aspect dish. Complete preparation and cooking time is about half-hour. Serve scorching with steamed rice, quinoa, and even with chapati for a fusion twist. You’ll be able to retailer leftovers within the fridge for as much as 2 days. Reheat gently on low warmth, stirring sometimes. The flavors truly develop extra after resting, so it tastes even higher the following day.
Nutrient Advantages
Pineapple offers vitamin C and digestive enzymes, whereas coconut provides wholesome fat and fiber. The yogurt provides probiotics for intestine well being and protein. Turmeric brings anti-inflammatory properties, and cumin aids digestion. This dish is of course wealthy in antioxidants from the spices and offers a great stability of vitamins. The mix of substances makes it each nourishing and satisfying on your physique.
Pineapple Pulissery
Pineapple Mor Kulambu is a conventional Kerala dish made throughout Onam pageant.
Substances
- 1/2 to 1 Pineapple use 1/2 whether it is large or 1 whether it is small
- 1/2 cup Curds
- 1 tsp Pink Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 cup Water
- 2 Pink Chillies small
- 1 tsp Coconut Oil
- Salt as per style
- Curry Leaves few
To Grind:
- 1/2 tsp Cumin Seeds
- 1 to 2 Inexperienced Chillies
- 1/2 cup Coconut grated
For Tempering:
- Mustard Seeds few
- Fenugreek Seeds few
- Curry Leaves few
Directions
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Peel and chop the pineapple into small items.
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Warmth water in a pan.
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Add the pineapple items, salt, pink chilli powder and turmeric powder.
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Add cumin powder and stir nicely.
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Cut back flame to low and simmer till water has decreased by half.
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Add the bottom coconut paste and curd. Stir nicely.
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Swap off the flame.
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Fry the mustard seeds, fenugreek seeds, curry leaves and pink chillies for a minute.
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Add to the pan and stir.
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Serve.
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Regularly Requested Questions
Can I exploit canned pineapple as an alternative of recent?
Recent pineapple works greatest for texture and taste, however you need to use canned in a pinch. Drain the syrup utterly and rinse the items to take away extra sweetness. The cooking time may be barely much less since canned pineapple is already tender.
What if my yogurt curdles once I add it?
This occurs when the temperature is just too excessive. At all times whisk the yogurt first and add it on low warmth. If it does curdle, don’t fear – the style stays good, simply the looks adjustments. Subsequent time, let the curry cool barely earlier than including yogurt.
Can I make this recipe vegan?
Sure, change the yogurt with thick coconut cream or cashew cream. Add it on the identical stage as you’ll the yogurt. You may need to add a splash of lemon juice for the tangy taste that yogurt offers.
How do I do know when the pineapple is cooked sufficient?
The pineapple must be tender however not mushy, normally taking 8-10 minutes of simmering. It ought to simply pierce with a fork however nonetheless maintain its form. Don’t overcook as it should change into too comfortable and lose its texture.
