Kerela is one of the most extraordinary destinations and indeed God’s own country. Kerala’s beauty of backwaters, centuries-old stone carved temples, and dense palm trees are very mesmerizing. I still remember when we reached our amazing resort; I felt irritable and overly tired. Also, I didn’t feel like eating anything because, as we know, pregnancy is a time when taste buds are on a roller coaster ride. Yes, I was expecting a baby and wasn’t even aware of it at that time. But it was Pineapple Curry that gave me some positive tropical vibes. It was the first time I tasted this South Indian delicacy. And that very moment, this dish took a special place in my heart forever. Now that I am in Canada, I thought of giving this dish my twist. Moreover, we yearn for some tropical vibes when it becomes super cold in a country like Canada. Also, it’s the month of the Onam festival. I try celebrating as many Indian festivals as I can because I want my kids to learn everything related to Indian culture. So I hope you enjoy this healthy recipe as much as we do. You can check out my Methi Matar Malai recipe too for another healthy Indian main course idea.
Life becomes a festival When gaiety and culture blend. Onam delivers the message of both.
Why will you love Pineapple curry even more?
Pineapple is an amazing fruit with so many health benefits. What makes pineapple so very compatible with cooking is that the nutrition in it stays. Unless you cook it on extremely high temperatures for a prolonged period, the pineapple remains pretty much healthy with most of its nutrients intact. You can read more about the health benefits of pineapples here.
Although pineapple is available year–round, that sweet and tangy ripe pineapple that we love is at its prime from March to July. Consuming it seasonally is definitely a good idea. However, if you have it easily available, then consider eating it regularly to enjoy its health benefits. You may also use it in smoothies, shakes, cakes and even in savory foods like curries (as I have in this recipe) to beat the monotony. You will definitely enjoy the new take on pineapple in this particular recipe.
- 600-615 g Pineapple, peeled & chopped in cubes
- 7-8 Cashewnuts
- 2-3 tsp Split Chickpea Lentils (chana dal)
- 2-3 tsp Black Mustard Seeds
- 5-6 Curry Leaves
- 2-3 Green Chili
- 2-3 tsp Ghee/Coconut Oil
- 1 Bay Leaf
- 1-2 Dried Red Chilies
- 1 tsp Grated Ginger
- 1 Red/White Onion
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 25 g Coconut/Brown Sugar
- 1 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 1 tsp Black Pepper Powder
- 1 canned or tetra pack variety Coconut Cream
- 1/2 cup at least water
- 300 g/One and a half cup Yogurt
- as per need Boiled Rice (white/brown)
- 1 cup Fresh Coriander Leaves
- 1-2 Lemon
- as per taste salt
- In a hot pan or cooking dish, add 2-3 teaspoons ghee or coconut oil. Once the ghee/oil is slightly warm, add bay leaf and dried red chilies. Also add in black mustard seeds, green chilies, green curry leaves, grated ginger, cashew nuts, finely chopped onion, and pre-soaked split chickpea lentils(chana dal).
- Give a quick stir after adding in all the above ingredients.
- When done mixing everything properly, add coconut cream.
- Add half a cup of water or as per your need to get a medium consistency. Just make sure not to add too much water because we will be adding yogurt in the next step. We don't want to make the curry too thin or thick.
- Give a good stir and cover the dish to cook for 10-15 minutes.
- Once cooked, again, give a quick stir to check the consistency. The liquid part in the curry should resemble a syrup-like texture.
- Now pour in the yogurt that has been mixed beforehand and is thinner in consistency. Stir properly to incorporate the new flavor in the dish fully.
- Once you have added the yogurt and mixed it thoroughly, cover and cook for a few minutes. At this point, you can turn off the heat and let the dish simmer in its warmth.
- PREPARE LIME AND CILANTRO RICE:
- In a mixing bowl, add boiled rice.
- To this add finely chopped coriander/cilantro leaves and squeeze in the juice of 1-2 lemons.
- Mix everything thoroughly and serve the rice immediately with hot steamy Pineapple Puliserry.
- I used canned coconut cream. I just used the creamy upper part in the can and discarded the liquid that was in the bottom part of the box. It makes the whole dish more flavorful and less fatty.
- Make sure to add yogurt in the last step only after the sugar has fully dissolved in the curry. If the curry is not sweetened enough, yogurt can curdle the whole thing further spoiling the texture of your dish.
- I used 1/2 cup basmati white rice for this recipe. I cooked it in water and added a spoonful of coconut oil along with 2-3 cardamom pods. It makes the rice so full of flavors.