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.
Pineapple Pulissery with Green Peppercorns
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
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.