Pineapple Pulissery with Green Peppercorns | Pineapple Curry with Green Peppercorns

Pineapple Pulissery with Green Peppercorns | Pineapple Curry with Green Peppercorns

In one episode of Master Chef last year, the contestants had a mystery box that contained pineapples and green peppercorns. We were yelling at the TV screen “Kerala Pineapple Curry!!!”. Sadly, they could not hear, and I don’t recall that anyone paired them together. Kerala uses pineapple a lot in savoury ways, and this is one of them. So, Master Chef contestants, here is how you enhance the flavour of pineapples with chillies, coconut and green peppercorns.

Similar recipes include Pineapple Pulissery, Kerala Cooking, and Green Mango in Coconut Milk.

Browse all of our Kerala dishes and all of our Pineapple recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Pineapple Pulissery with Green Peppercorns | Pineapple Curry with Green Peppercorns

Pineapple Pulissery with Green Peppercorns

ingredients

tadka
1 Tblspn coconut oil
1 tpsn brown mustard seeds
1 Indian dried red chilli
0.25 tspn fenugreek seeds
10 – 12 curry leaves

2.5 cm cinnamon stick
1 green chilli, sliced
12 green peppercorns, pounded
6 Madras onions or cocktail onions, or 3 shallots, or half a white onion
2 cm ginger root, grated
2 garlic cloves, minced

1 ripe pineapple, peeled and cut into chunks
0.5 tspn turmeric powder
1 tspn coconut vinegar, palm vinegar or rice vinegar
1 tspn jaggery or sugar
0.75 cup coconut milk
0.5 cup yoghurt
sea salt to taste

method
Heat the coconut oil and add the mustard seeds. Allow to pop, then add the dried chillies and fenugreek seeds. After a couple of seconds, add the curry leaves. They will splutter.

Add the cinnamon, green chilli and onions. Fry for a few minutes until the onions are translucent. Add the green peppercorns, grated ginger and garlic. Saute for a few more minutes.

Add the pineapple, turmeric, vinegar and jaggery. Add salt if needed. Cook until the vinegar is reduced.

Add the coconut milk and bring back to a gentle simmer. Simmer for 8 – 10 mins. While you are waiting, beat the yoghurt until smooth with the chickpea flour.

Add the beaten yoghurt with salt to taste, mix well and reheat gently but do not boil.

Serve with rice and enjoy!

recipe notes and alternatives
If you prefer more sauce, simply increase the amount of coconut milk and yoghurt.

One thought on “Pineapple Pulissery with Green Peppercorns | Pineapple Curry with Green Peppercorns”

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s