Pineapple – Kumbalanga Pulissery (Pineapple – Ash Gourd Pulissery)

Ingredients for Pineapple – Kumbalanga Pulissery (Pineapple – Ash Gourd Pulissery):

1. Pineapple, cut into small square pieces – 2 cups

    Ash gourd cut into small square pieces – 2 cups

2. Green chillies – 2, split into two

    Sour curd – 1.5 cups

    Water – ½ cup

    Turmeric powder – 1 small spoon

    Salt – For taste

3. Coconut scrapped – ½ cup

    Cumin seeds – ½ small spoon

    Green chillies – 2

4. Coconut oil – 2 big spoons

    Mustard – 1 small spoon

    Fenugreek – ½ small spoon

    Curry leaves – A little

How to prepare Pineapple – Kumbalanga Pulissery (Pineapple – Ash Gourd Pulissery)?

1. Boil ash gourd and pineapple pieces adding water and turmeric powder.

2. Add salt and green chillies once it boils.

3. Make a fine paste of ingredients no: 3.

4. When ash gourd and pineapple are 3/4th cooked, add curd mixed with a little water.

5. If you need extra salt, add at this stage.

6. Reduce flame and keep stirring so that curd won’t curdle or separate.

7. When it starts boiling, add coconut paste and mix well.

8. When it boils, put the flame off.

9. Heat oil and add mustard, fenugreek and curry leaves.

10. Add this oil to your Pineapple – Kumbalanga Pulissery and mix the contents.

Courtesy: Vanitha Magazine, November 26 – December 9, 2022

Note: Ash guard pieces should be slightly bigger than pineapple pieces.

Also read a few more curd add curry recipes. Visit my page.

 

Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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