1) This recipe is for pineapple pulissery, which involves cooking diced pineapple with turmeric, curry leaves, and water. 2) A coconut-chili-cumin paste is made by grinding coconut, green chilies, cumin seeds, and curry leaves with water. 3) The cooked pineapple is combined with the coconut paste and yogurt, seasoned with mustard seeds, red chili, and curry leaves, and served with rice.

1. Chef Ashokkumar
Pineapple Pulissery
Ingredients
To Cook Pineapple
300 gms Pineapple , Diced
Pinch Turmeric powder
A sprig of Curry leaves
100 ml Water
Salt to taste
To Grind
½ Coconut, grated
5 gms Green chilies
5 gms Cumin seeds
1A sprig of Curry leaves
Little Water to blend
Other ingredients
100 ml Yogurt
For seasoning
10 ml Vegetable oil
3 gms Black Mustard seeds
2 nos Whole dry red chili
A sprig of Curry leaves

2. Chef Ashokkumar
Procedure
In a pan combine pineapple with the ingredients mentioned above "to cook
pineapple ' and cook covered till its done and tender .
In a blender, grind the above mentioned ingredients "to grind".
Add the ground coconut mixture to the cooked pineapple , combine well and cook
for few minutes till the raw taste of coconut is gone .
Remove the pineapple mixture from the heat and immediately add yogurt to it,
combine well.
Taste and add more salt if needed.
Don't heat it after adding yogurt.
For making seasoning
Heat a small pan, add oil, let it turn hot.
Add mustard seeds and let it splutter.
Add dry red chilies and curry leaves, saute for 2 to 3 seconds.
Pour this seasoning over the pineapple pulissery and cover the pan with its lid to
lock the aroma of the seasoning.
Serve it along with steamed rice.
Options:
You could replace pineapple with cucumber, mango, plantain, pumpkin etc.