No water, no gas, flight delay, no seats summarizes my last two week experience. Though it left me frantically calling customer care, I found it very amusing. When I called my friends / relatives to check if they had any solution, all of them found it even more amusing since they had never experienced gas and water problems in the 10 odd years that they had been living here. The main plus point was I was able to contact emergency customer care and reach out to them easily even in the midnight which would not have been possible in India. But then nothing is comparable to India. India is the best.
Coming back to the recipe, I had about half a pineapple left. None of us could have it since it left an itchy feeling in the mouth. I did not have the heart to throw it out. I was thinking of making pineapple based desserts and had been searching foodbuzz.com and foodnetwork.com. I have never heard of pineapple pulisseri and when I saw this recipe in foodbuzz, I wanted to immediately try it. I picked the recipe from here. This dish was similar to Aviyal minus the vegetables.
I wanted the dish to be solid without much of gravy. Here is my version:
Pineapple - 1/2 of medium sized pineapple cut into chunks
Turmeric Powder - 1/2 tsp
Salt - as per taste
For grinding to a paste
Coconut - 3 tbsp (I used frozen)
Cumin seeds - 3/4 tsp
Red dry chillies - 2 (increase as per taste)
Yogurt - 1 cup
Coconut Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry Leaves - 3 (I did not have them so did not use them)
Asafoetida - a pinch
Cook the pineapple with salt and turmeric powder in about 1/2 cup of water on medium heat till the pineapple pieces turn really soft. Lower the heat and add the finely ground paste. (Since I used a blender, I could not grind the ingredients to a fine paste). Mix well and turn off the heat immediately. Heat oil and add the seasoning. Add to puliserri.
Pineapple puliserri is ready and yummy!!!
I found this to be a meal by itself after having a cup of only puliserri.