A traditional pineapple curry all the way from Kerala. It has the perfect balance of tastes ranging from sweet, sour, spicy, and salty!PINEAPPLE PULISSERYIngredients500 grams pineapple, peeled and cut into 1 inch pieces½ tsp turmeric powder1 tbsp sugar1 cup scraped fresh coconut3-4 green chillies1 tsp cumin seeds1 cup yogurtSalt to taste 1½ tbsps coconut oil1 tsp mustard seedsA pinch of fenugreek seeds (methi dana)3-4 dried red chillies, broken1 sprig of curry leaves Method1. Heat an earthen pot. Add the pineapple pieces, 1½ cups water and turmeric powder and mix well. Add sugar, mix well and bring it to a boil. Continue to cook for 10-15 minutes.2. Put the coconut in a mixer jar. Add green chillies, cumin seeds and ½ cup water. Grind to a fine paste. 3. Take yogurt in a bowl. Add salt, and mix till well combined. 4. Add the ground paste into the pineapple mixture and mix well. Cook for a minute.5. Stir in the yogurt mixture, and cook for 2-3 minutes. Pour ½ cup water, mix and cook for 4-5 minutes. 6. For the tempering, heat coconut oil in a pan. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies and curry leaves and sauté for a few seconds. 7. Transfer into serving bowls. Serve. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #PineapplePulissery
