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Main Course, Indian  /  September 1, 2020

Pineapple coconut curry (Kerala pineapple pulissery)

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This Kerala pineapple pulissery is a sweet, sour and mildly spicy curry in which succulent pineapple chunks are cooked in a coconut and yogurt based sauce. The pineapple soaks up the flavors of the sauce really well and lends its sweetness to the curry, making this an absolute treat.

Watch the step by step tutorial on how to make this Kerala pineapple pulissery here. 

Pineapple Coconut Curry (Kerala Pineapple Pulissery)

What is pulissery?

Pulissery is a curry commonly made in the state of Kerala, India. It is usually made using a variety of fruits or vegetables simmered in a coconut curry paste to which either whisked yogurt or thick buttermilk is added towards the end.

The coconut curry paste imparts a creamy and spicy flavor to the curry while the yogurt/buttermilk adds sourness, making this a very unique and delicious curry.

Kerala pineapple pulissery

The addition of sweet & succulent pineapple chunks to this curry means that the curry gets perfumed with the floral aroma and natural sweetness of the pineapple and hits all the elements of a perfect dish – sweet, sour, spicy & salty. I love how the pineapple is the perfect sponge in this recipe and soaks up the flavors of this curry.

Pineapple Coconut Curry (Pineapple Pulissery)

Substitutions for this pulissery recipe

This curry recipe is incredibly versatile and you could use a variety of fruits or vegetables instead of pineapple.

If you want to use a different fruit, mangoes would go incredible well here. Most stone fruit like peaches, nectarines, plums or apricots would also work really well in this recipe.

If you would rather use vegetables, gourds, squash’s and pumpkins work really well in this recipe. Follow the same instructions and quantities as below and just substitute the pineapple with any of these options.

I used fresh (frozen) coconut in the recipe and it works really well here. If you don’t have or can’t find fresh (non dried) coconut, here are some alternatives:

  1. Replace it with 3/4 cup desiccated coconut that has been soaked in 1/2 cup of hot water for about 30 minutes before using. The hot water should help re-hydrate the coconut and help blend it into a smooth paste.
  2. While making the curry paste, replace the coconut with 1 can (400ml) of coconut milk. Don’t use any additional water while making the curry paste. Also replace the additional 1 cup of water in the curry with only about 1/4-1/2 cup depending on how thick you want your curry.
Pineapple Coconut Curry (Pineapple Pulissery)

Pan fried spicy eggplant

I served this delicious Kerala pineapple pulissery with some steaming basmati rice, pan fried spicy eggplant and some papad for crunch.

The spicy eggplant was the perfect accompaniment to this sweet and tangy curry! Here’s how you make the pan fried spicy eggplant:

Cut the eggplants into 1/2 inch thick slices. Coat them generously with some salt, kashmiri red chilli powder, turmeric powder and garam masala powder. Pan fry them in 2 teaspoons of oil on medium heat flipping occasionally until they turn soft and tender.

Pineapple Coconut Curry (Pineapple Pulissery)

More recipes to try out

If you like creamy and spicy curries, you might also like my creamy cashew egg curry recipe.

If you are looking for more veggie recipes, check out my curry roasted cauliflower and beautiful vegetable ratatouille recipes that you are sure to love.

Pineapple Coconut Curry (Pineapple Pulissery)

Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

Watch the step by step tutorial on how to make this Kerala pineapple pulissery here. 

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Pineapple Coconut Curry (Kerala Pineapple Pulissery)

Pineapple coconut curry (Kerala pineapple pulissery)

Viola
This Kerala pineapple pulissery is a sweet, sour and mildly spicy curry in which succulent pineapple chunks are cooked in a coconut and yogurt based sauce. The pineapple soaks up the flavors of the sauce really well and lends its sweetness to the curry, making this an absolute treat.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 20 mins
Resting time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

Blender

Ingredients
  

  • 1.5 cups pineapple cut into 1" chunks
  • 1 tablespoon Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 3 spicy green chilies (Thai green peppers) slit down the middle lengthwise
  • 1.5 cups water
  • 1 teaspoon jaggery powder or brown sugar
  • 1 cup yogurt whisked until smooth
  • kosher salt to taste

For the coconut curry paste:

  • 1 cup grated/shredded fresh coconut I used frozen coconut. See notes for replacements.
  • 1 tsp cumin seeds
  • 1 garlic clove
  • 1/8 teaspoon fenugreek seeds
  • 1/2 cup water

For the tempering/tadka:

  • 1 teaspoon coconut oil or any other oil of your choice
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 dried red chili
  • 10 curry leaves

Instructions
 

For the pineapple curry:

  • Into a heavy bottomed pot, add in the pineapple, 1/2 cup water, kashmiri red chilli powder, turmeric powder and slit green chillies and set this mixture on medium high flame until it comes up to a boil. Reduce the flame to low and let the mixture simmer for 7-8 minutes.
  • In the meanwhile, blend all the ingredients under the curry paste section to a very fine paste. If you don't have fresh coconut, see notes.
  • Add the finely ground coconut paste along with an additional 1 cup of water to the simmering pineapple mixture and continue simmering the curry for another 10 minutes.
  • After 10 minutes, season the curry with salt and 1 teaspoon of jaggery/brown sugar powder and mix well. Turn off the heat and let the curry cool for about 20 minutes.
  • When the curry has cooled down for about 20 minutes, add in the whisked yogurt and mix well to combine. Taste and adjust seasoning if needed.

For the tempering:

  • Heat 1 teaspoon of coconut oil in a small pan on medium high heat. When it gets, hot add in the mustard seeds. When the mustard seeds start to pop, turn the heat to low and then add in the the cumin seeds, curry leaves and dried red chilli. Mix everything together and toast the spices for only about 30 seconds being careful not to burn them. Turn off the heat.
  • Pour this tempering mix over the pineapple curry and mix it well right before serving.

Notes

If you don’t have or can’t find fresh (non dried) coconut, here are some alternatives:
  1. Replace it with 3/4 cup desiccated coconut that has been soaked in 1/2 cup of hot water for about 30 minutes before using. The hot water should help re-hydrate the coconut and help blend it into a smooth paste.
  2. While making the curry paste, replace the coconut with 1 can (400ml) of coconut milk. Don’t use any additional water while making the curry paste. Also replace the additional 1 cup of water in the curry with only about 1/4-1/2 cup depending on how thick you want your curry.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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A Little Note & Thanks

If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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2 comments

  • Val
    September 21, 2020

    5 stars
    I plan to make this for a family brunch soon! Never thought pineapples could be used in this way! Seems like a game changer ! Thanks!

    Reply
    • Viola
      September 22, 2020

      That’s awesome! I’d love to know how it turns out.. we love it around here ❤

      Reply

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Vegan moong dal payasam aka Mangalorean 'Vorn'! H Vegan moong dal payasam aka Mangalorean 'Vorn'!

Happy Sankranti, Uttarayan, Lohri, Pongal and Bihu to everyone celebrating!

This moong dal payasam is one of my all time favorite desserts and is often made for festive occasions in my family. It's called 'Vorn' in Konkani (the language I grew up speaking!). A warm bowl of this payasam brings back such fond memories of my childhood and all the fun I had with my very large family, when we got together for special occasions.

This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Yes! you read that right 😁Is your mind blown yet?
This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Christmas rum & fruit cake AKA Plum cake 🥰🥰 Christmas rum & fruit cake AKA Plum cake 🥰🥰

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I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Boozy coffee & chocolate pudding! 🥰 Happy Decem Boozy coffee & chocolate pudding! 🥰 Happy December, you guys!

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I added a little coffee liqueur for a subtle boozy coffee flavor and to make it extra special for the holidays! It was sooo good, definitely the best pudding I have ever had 🤗

This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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