After coming back from kerala my son was asking for mambazhapulisserry ..He got addicted to that traditional dish when he was in my home …But here in Dubai its very difficult to get that type of mangoes especially in this season …So finally decided to make pineapple pulisserry to satisfy my son .I know the taste is not exactly the same as of mambazha pulisseery, still … Its the same recipe as of mambazha pulisserry ….Anyway today he is happy coz i made this curry ..So guys hope u try this ……
Pineapple-1/2 of 1( cut into small pieces)
Grated coconut-1/2 of 1
Green chilly-2(fine paste )
Curry leaves-2 strings
Dry red chilly-4
Fenugreek seeds-10 no
Cut pineapple into fine pieces ..In a kadai add pineapple along with turmeric powder,chilly powder,green chilly paste ,curry leaves ,salt and water .
Cook till the pineapple get soft ..
In a blender grind coconut ,cumin seeds and garlic to a fine paste ..Add this paste to the cooked pineapple and add 1/2cup of water ..Let it boil well and cook for 5 minutes ..Add 1/2tsp of sugar..If the pine apple is not so ripe then u can increase the amount of sugar ..Thats up to u ..
Beat curd with a spoon and make a thick buttermilk and add this to the pineapple gravy ..When started boiling remove from the fire .Now season it with dry red chilly ,fenugreek seeds,curry leaves and mustard seeds ..
So the tasty pineapple pulisserry is ready to serve …Serve with rice …
My related posts:
Pine apple pachadi
U can click the link below to view the printable version of pineapple puisserry recipe
pachapayar /achingapayar mezhukku
Long beans -1/4 kg
Crushed red chilly-1tsp or according to ur tolerance
Curry leaves-1 string
Salt – to taste
pachapayar /achingapayar mezhukku
Cut the beans into small pieces ..
Wash them well..Drain and keep aside..
Heat coconut oil in a kadai .Add thin slices of shallots or crushed shallots
Saute till its raw smell goes ..Then add curry leaves and crushed chilli flakes ..Saute them well.
Finally add the payer and sprinkle salt and stir well.. Add few drops of water and close the pan and cook in slow fire..
Check occasionally and stir ..Add water if needed.. Cook till the beans are tender and well with the chilli and shallots ..
Allow to cook for few more minutes till the dry consistency ..
The simple pacha payar mezhukku is ready to serve ..Serve with rice ,kanji etc .. Same method is using for vanpayar mezhukku..
In some areas people add crushed garlic along with shallots.. So u can add crushed garlic if u want
Hi Dear Friends ….
I am back in dubai …Had a great time in kerala ..Now feeling homesick u knw .. 😉 Planning to visit again in march 🙂 So hw r u all ..Missed u all … In these 14 days was busy with travel ling ,still find little bit time for cooking also ..Got a chance to have idiyan chakka thoran ,poo ada ,neyyappam ,kinnathappam ,mambazhapulissery etc….I have updated kinnathappam and mambazha pulissery posts with new pictures..Check it out k ..
Last time i tried to make neyyappam but didnt come out good as i expected ..So this time i asked amma and in her supervision i was able to make tasty neyyappam ..So try this traditional appam k …So here comes the recipe…
Pacha ari (Raw Rice )3 cup
All purpose flour-3tbsp
1.Soak the rice for minimum 6 hours .Drain and grind it in a mixer .The flour must be like puttu flour (don`t make the flour too fine powder).
2.In a kadai heat water and add jaggery and melt .When done drain the syrup using a strainer .Keep aside
3.Fry grated coconut by adding 1tsp of ghee till light brown colour .
5.In a deep bottomed vessel add the rice flour ,mashed banana ,sesame seeds,salt ,cardamom ,maida ,fried coconut ,ghee,baking soda and jaggery syrup and make a batter ..Almost same consistency of dosa batter . Keep this batter for fermentation.. Two hours is enough ..
- Heat oil in a deep bottomed kadai .When heat using a ladle pour the batter to the oil .If the ladle is big pour half portion of the batter .
7.Deep fry both sides of the appam ..
note: U can make neyyappam with rava also …Same method
U can click the link to view the printable version of the neyyappam recipe