Pineapple Pulisseri (Pineapple in Sour curd)

Do you know which place is known as the Pineapple City in India?It is Vazhakkulam, a small but busy town in Kerala. The main crop is of course, Pineapple. Pineapple is one of the very few produce which Kerala exports to other states.

I am not sure whether it is a fact, but I have heard pineapple plants attract snakes. When I mentioned this to a pineapple farmer, he got furious and told me it is a myth! Since pineapple plants have spikes or thorns, he asks me how snakes can crawl into that? I don’t know.They are so pretty and I would love to grow them in my yard but that tid-bit makes me a little scared.

Anyway, one thing I know is that, when pineapples get cheaper, it is time to make some pineapple pulisseri.Cook 3 cups of semi-ripe pineapple cut into 2 inch pieces with salt and 1/4 tsp of turmeric powder and with 2 tsp water. Since the pineapple has lots of water, don’t add too much water. Mash them lightly when cooked.Grind to a smooth paste, 1 cup grated coconut, 6 green chilies, ¼ tsp cumin seeds. Add to the cooked pineapple along with ½ cup diced tomato and bring to a boil and cook until the tomatoes are soft and done.

Lower heat to the minimum, add lightly mashed 2 cups of sour curd (Not Yogurt, the Indian curd. Curd should be very sour for the pulisseri. If you add store bought yogurt you get in U.S, it won’t taste like pulisseri at all). Mix gently for 3 minutes. Remove from fire. It is important to take off from heat, otherwise curd will curdle.Heat 1 tsp of oil, splutter 1 tsp mustard seeds, sauté 2 dry red chilies split, 2 sprigs of curry leaves, ¼ tsp of fenugreek seeds – in that order. Add to the dish. Serve it with rice.

Pulisseri's like these, with mango and pineapple creates a taste explosion, you will never forget. The sweetness and the sourness join to create a unique magic in your mouth.

After I finished clicking the pictures and saved the write up in draft in my blog, I blog hopped and found that my dear Sarah had already read my mind! I don’t know why, but we both sometimes end up cooking the same dishes.