Move over grilled pineapple. This pineapple pulissery with contrasting tastes is a flavour festival all on its own. Try and tell!
INGREDIENTS:
1tbsp coconut oil
1cup pineapple chunks
1tsp red chilli powder
1tsp turmeric powder
1/2 cup water
1/2 cup coconut, grated
1tbsp jeera
2 green chillies
Salt, to taste
1tbsp coconut oil, for tempering
1tsp fenugreek (methi) seeds
1tsp mustard seeds
5-6pc curry leaves
METHOD:
In a kadhai, add oil, pineapple chunks, red chilli powder and turmeric powder. Let it sauté for a minute and then pour the water. Cook until the chunks become a little soft
In the Nutrifresh blending jar, add desiccated soft coconut, jeera and green chillies. Blend it coarsely and keep aside.
Once pineapples are soft to touch, add the coconut paste and cook for a little bit. If needed you can add water to get the desired semi thick consistency.
Lastly, prepare a tadka with coconut oil, mustard seeds, fenugreek seeds and curry leaves. Add that to the pineapple pulissery to give it its final touch
Serve hot with rice, banana chips and enjoy!
There was a error finding this card
