Pineapple in a yougurt gravy / Pineapple Pulissery

September is almost there and guess everyone must be thinking on how to make this years Onam much more memorable right?  Yea, Onam is  the very own beautiful celebration of our much lovely native place Kerala ( a Southern State of India). As most of you , we too had our most memorable Onam back in our home town , but after coming here we tried to make our Onam special in every way , but now its celebrating with much more fun  from just the two of us into the 3 of us which we are now. My little Adya loves to get all dressed up and i am all prepared for a new set of ethnic wears  specially on the day of Thiruvonam,   designed for her all the way from Kerala, i just cant wait to see the excitement in her eyes when she sees those :)

As much as new fine dress is important on Onam,  so is Food important ; there are so much on a Plaintain leaf served before you, you will have different flavours in every curry you taste. Now this Pineapple pulissery is my little Adya much fav food, she loves it a lot, and its such a simple dish and its all yum, its not just special for Onam but on a normal day too it makes your lunch perfect.

Pineapple in a yougurt gravy / Pineapple Pulissery
Recipe Source : Amma
Ingredients:
1  1/2 cups Pineapple ( cubed)
1/4 tsp Red Chili powder
1/4 tsp Turmeric powder
Salt
2 cups Curd ( well beaten )

For grinding:
1 Cup Grated Coconut
2 Green Chili
1/2 tsp Cumin seeds / Jeera
1/4 tsp Turmeric Powder
1 Garlic pod (opt ; refer notes)

For tempering :
1 tsp Mustard seeds
1/4 tsp Fenugreek Seeds / Uluva
2 -3 Dry Red Chillies
1 Shallot ( sliced)
Curry leaves

Method:
Cook Pineapple adding 1 cup water along with chili powder, turmeric & salt, until soft, and the water reduced.
Grind coconut and masalas to a very smooth paste.
Add the ground masalas to the cooked pineapple and  let it simmer for 2 -3 mins on low heat.
Pour in the whisked Yogurt stirring continuously and cook for a min or so still on low heat, ( check for the water content and add little by little if needed ).
DO NOT let the curd get curdled up, remove from heat and set aside.
In a tempering pan heat some oil adding mustard let it splutter ,then add in  fenugreek seeds,shallots, red chilli and curry leaves. Pour in on to the pulissery and serve.

Notes: Using Garlic while grinding the masala is totally optional, i don't see much difference either way , i do both the ways, here the Puliserry in the picture is one without Garlic. So, feel free to use it , or NOT to use it.