Pineapple pieces – 1 cup
Yogurt – 1 Cup
Grated Coconut – 1/2 cup
Green Chilli – 1 or 2
Cumin Seeds – 1 tsp
Garlic – 1 Clove
Red Chilli – 1
Turmeric Powder – 1 tsp
Chilli Powder – 1/2 tsp
Mustard Seeds – 1 tsp
Udad Dal – 1 tsp
Hing – a pinch
Curry Leaves – a handful
Coconut Oil – 1 tsp
Sugar – 1 tsp
Cut Pineapple into small pieces. In a large vessel, add pineapple pieces,sugar,turmeric powder,chilli powder,One cup water and salt.
Cook the pineapple pieces till tender.
Grind Cumin seeds,garlic,Green chilli and coconut to a smooth paste.
Once Pineapple pieces are tender, add the ground paste and cook for 5 to 10 minutes.
Beat the yogurt till smooth and add to the gravy and cook for 2 to 3 minutes.
Keep stirring the gravy once yogurt is added else it has chances to curdle.
Dont boil the gravy once yogurt is added.
For tempering, In a small pan, heat Coconut oil.Once oil is hot,add Red Chilli,Udad Dal,Mustard Seeds,Hing and Curry leaves in the mentioned order and fry well.
Add the tempering to the gravy.
This Pulisery goes well with Red Rice.It can be had with dosa and appam also.