Ingrediants
Cook the pineapple along with salt, chilli powder, turmeric powder and a little water. Grind the coconut along with cumin seeds, green chilli and water to a smooth paste. Stir the curd with a spoon and add coconut paste to the curd. Mix it with the cooked pineapple. Turn off the stove before it boils. Add 1 tsp sugar. Stir it well.Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the pineapple curd mixture. Your pulissery is ready.
- 1 cup pineapple pieces
- 2 green chilli
- 4 cup curd
- 2 cup grated coconut
- 1\2 tsp cumin seeds
- 1\2 tsp red chilli powder
- 1\2 tsp turmeric powder
- 1\4 cup water
- salt (to taste)
- 1 tsp sugar
- 2 tsp coconut oil
- 1\2 tsp mustard
- 1\2 tsp fenugreek
- 2 dried red chilli
- a few curry leaves
Cook the pineapple along with salt, chilli powder, turmeric powder and a little water. Grind the coconut along with cumin seeds, green chilli and water to a smooth paste. Stir the curd with a spoon and add coconut paste to the curd. Mix it with the cooked pineapple. Turn off the stove before it boils. Add 1 tsp sugar. Stir it well.Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the pineapple curd mixture. Your pulissery is ready.
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