Pineapple Pulissery | Mor Kuzhambu | Moru Curry | with step by step photos and video. An authentic Kerala recipe made with buttermilk and cucumber/mango/pineapple. A perfect blend of subtle flavors. Moreover, it is a sweet and sour yogurt-based vegetable gravy from the Kerala Cuisine.
In some places, Pulissery is known as “Moru Curry” or “Moru Kachiyathu”. One of the easiest traditional yogurt/curd based curry from Kerala. Pulissery can be stored in the fridge for up to a week. I have seen many variations of Pulissery depending on the region and community in Kerala one comes from.
How to make pineapple pulissery | Mor Kuzhambu?
Pineapple Pulissery | Mor Kuzhambu | Moru Curry | with step by step photos and video. A traditional dish prepared in the Onam Sadhya. Also known as Mor Kuzhambu or Spiced Buttermilk Coconut Curry in simple terms and is truly delicious. While preparing the recipe, make sure not to use too much sour curd. Slightly thick consistency yields a good pulissery. The addition of Kashmiri chili yields the perfect color for pulissery.
This recipe uses either pineapple or mango or cucumber based on taste. During the mango season, we use ripe mangoes to yield mango pulissery. This combination of ground coconut along with yogurt simmered in pineapple or mango is absolutely delectable. Lastly, adding a pinch of hing & pinch of fenugreek powder to this dish makes it more favorable.
Furthermore, do check out my other Onam Sadhya recipes. Hope you would like them.
Follow me on Social to get instant updates
Pineapple Pulissery | Mor KuzhambuCourse: Gravy, CurryCuisine: IndianDifficulty: Easy
Pineapple Pulissery | Mor Kuzhambu | Moru Curry | with step by step photos and video. An authentic Kerala recipe made with buttermilk and cucumber/mango/pineapple. A perfect blend of subtle flavors.
1 cup medium-cut Pineapple
1 cup + 3/4 cups of water
Salt as required
2 tbsp Sugar/jaggery
salt as required
1 cup Grated Coconut
1/4 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1 to 2 Green Chillies
1 Garlic (optional)
1 cup Curd
2 tbsp Coconut Oil
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
2 or 3 Red Chillies
few Curry Leaves
1/4 tsp Kashmiri Chilli Powder (optional)
2 pinches of Fenugreek Powder (optional)
1 pinch of Asafoetida Powder /hing (optional)
- Firstly, let us cook the pineapple. For that add 1 cup of medium-cut pineapples, 1 cup water & ½ tsp salt in a cooking pan.
- Once it starts boiling switch the flame to low. Then cover & cook over low flame for 15 minutes.
- Meanwhile, let us prepare the masala paste.
- Add 1 cup of grated coconut, ¼ tsp cumin seeds, ¼ tsp turmeric powder, 1 or 2 green chilies (adjust the no of green chilies based on your spice taste), 2 shallots & a garlic clove to a mixie jar. Grind it to a fine and smooth paste by adding ½ cup of water.
- Transfer the ground paste to a bowl. Clean the jar using ¼ cup of water & pour this water also into the bowl.
- Now our pineapple is cooked, add this ground paste to the pineapple. Check for saltness. Mix & combine everything well.
- For a sweet taste, I am adding 2 tbsp sugar/jaggery. Based on the sweetness of pineapple you can reduce the sugar.
- Cook until the raw smell of masala disappears.
- In a bowl, mix 1 cup of thick curd using a spoon or fork so as to avoid any lumps. Reduce the flame to very low & add this curd to the masala mix.
- Now continue stirring until the gravy is heated through,(don’t allow the yogurt to curdle). Remove from the heat and keep it aside.
- Heat 2 tbsp coconut oil and splutter ½ tsp mustard seeds. Then add ¼ tsp fenugreek seeds, 2 to 3 red chilies & few curry leaves.
- Switch off the flame & add ¼ tsp Kashmiri chili powder for the beautiful color of pulisserry.
- Pour this over the prepared pulissery/pineapple-yogurt gravy and mix well.
- For an enhanced flavor add 2 pinches of fenugreek powder & a pinch of hing/kaayam. Mix well.
- Yummy pineapple pulissery is ready.
- Adding a pinch of hing & pinch of fenugreek powder to this dish makes it more favorable. (optional)