Tuesday, 26 April 2016

Pineapple Pulicurry

Pineapple cooked in tamarind and jaggery based gravy. Good as a side  dish for meal or for Sadya on auspicious days. Normally we make Pineapple pachadi here I tried deferent recipe. Here is recipe for you all to try.


  • Pineapple 1cup, chopped
  • Green chilli 2 nos, chopped
  • Ginger 1 small piece, chopped
  • Shallots 4 nos, sliced
  • Tamarind one big lemon size, soaked in luke warm water
  • Jaggery 100gm
  • Red chilli Powder 1 tsp
  • Turmeric Powder 1/4 tsp
  • Fenugreek Seeds 1 tsp
  • Mustard Seeds 1/2 tsp
  • Cumin Seeds 1/4 tsp
  • Curry Leaves 1 sprig
  • Salt
  • Coconut Oil


Melt jaggery with little water and keep it aside. In a kadai or pan put little oil and add chopped ginger and saute for few seconds, then add sliced shallots and saute for 1 minute. Add chopped pineapple and saute for 3 to 4 minutes. Add chopped green chilli and saute for few seconds. Now add red chilli powder, turmeric powder and salt, saute for few seconds. Add tamarind water and melted jaggery and cook on low medium flame, till you get thick consistency. It will take 8 to 10 minutes. 

In a small pan add oil and splutter mustard seeds, then fenugreek seeds, cumin seeds and curry leaves. Pour this over the pineapple puli curry and stir well. Serve with warm rice. 

NB: Once its cool down you can put it in a glass jar and keep it in the fridge, it stays one week. It tastes better next day like our puli inchi. Enjoy cooking..

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