Begin typing your search...
A dish that served as the perfect gift on Christmas day
This dish is a traditional Kerala staple, found commonly in many homes and restaurants. India has been growing this fruit for centuries though its origins can be traced outside the country — in 1548, Portuguese traders brought its seeds to India.
By
migrator
migrator
Chennai
It was the December of 85’. Christmas festivities had begun and Bengaluru looked bright as ever, buzzing with activity. The classical music concerts attached with plays, carolling groups and Christmas parties, lit up the city’s streets. Each day pulsated with life, the restaurants laid out their best fare. During this season, being invited to someone’s house felt welcoming, as the rarest of heritage cuisine was prepared. I was lucky to have friends who graciously welcomed me into their homes for an elaborate Christmas meal.
My sales office was located at Taj West End, where I was assigned the task of ensuring some cricket players were looked after, each time they stayed with us. Bharath Reddy, Krishnamachari Srikkanth, TA Sekar and Laxman Shivaramakrishnan and the other Tamil Nadu cricket players were there for the Ranji Trophy and enjoyed homemade food. When my classmate from college, Susan Varghese, invited us for some authentic, homemade food, they eagerly accepted the invite. Hence, the players along with their wives and I, headed to the Vargheses’ home for dinner.
From appams and stew to kozhi urandai curry; avial to erachi varuthathu, ulli sambhar, chetti meen kozhambu, cabbage thoran, yera fried, pineapple puliserry and manga pachidi, we had a difficult time tasting everything, due to the extensive variety. The pineapple puliserry stood out though, with its tang instantly becoming a favourite of the table.
This dish is a traditional Kerala staple, found commonly in many homes and restaurants. India has been growing this fruit for centuries though its origins can be traced outside the country — in 1548, Portuguese traders brought its seeds to India.
Kerala Pineapple Puliserry
Prep time: 20 mins | Cooking time: 20 mins
Ingredients:
Pineapple 1
Green chilli 4
Turmeric powder 1 tsp
Salt to taste
Curd 3 cups
Fenugreek Powder 1/2 tsp
Grated coconut 1 ½ cups
Shallots 1/4 cup
Garlic (optional) 3 pods
Coconut oil 1 tbsp
Thick coconut milk ½ cup
Mustard seeds 1 tsp
Curry leaves handful
Dried red chillies 4
Chopped onion ½ cup
Ginger (cut into fine strips) 1 inch
Method:
- Grind coconut, cumin, garlic and shallots together into a fine paste. Keep it aside.
- Beat the curd and keep it aside.
- Peel and cut the pineapple into small pieces.
- Put in a pressure cooker along with slit green chillies, turmeric powder, salt and water to cover the pineapple and cook for three whistles. Do not overcook.
- Heat a pan, add a tsp of coconut oil. Add curry leaves and chopped onions. Sauté till translucent.
- Add ginger strips, sauté.
- Transfer the contents in the cooker to a pan.
- Add the ground coconut paste to it and bring to a boil. After that, lower the heat. Stir continuously.
- Once it begins to boil again, add ½ cup coconut milk and stir.
- Turn off heat and add the fenugreek powder.
- Heat oil and add mustard seeds. Once they splutter, add the rest of curry leaves, chilli and shallots.
- When the shallots turn light brown, turn off the heat.
- Add the tempering to the curry.
- Serve with par boiled rice, appams, paranthas or any mixed rice.
Visit news.dtnext.in to explore our interactive epaper!
Download the DT Next app for more exciting features!
Click here for iOS
Click here for Android
Next Story
