Pineapple Pulissery -Kerala Cuisine

I hardly used to make Pulissery at home .Pulissery would always be my last option. Once i saw our friend's TBC-Pineapple Pulissery, I decided to make my version .It came out to be awesome one.Thanks to you TBC.

Back home mom used to always make Pulissery with "white pumpkin or bengarul katrithika" ..Once i saw pineapple this was something new to me .My mom's recipe is little bit different from tbc , but almost all in ingredients are the same ..So here it goes ...

Raw Materials Required
Curd -2 Cups
Rice -2 tsp
Kadla Parup -1 tsp (Channa Dhal)
Coconut -1 cup
Green Chilli- 4-5
Haldi - 1/2 tsp
Jeera -1 tsp
Mustard Seeds - 1 tsp
Methi Seeds -1/2 tsp
Red Chilli -2-3
Oil -3 tsp
Salt

Preparation Style
Beat the curd and add pineapple to it and set aside . Soak the rice and dhal for an hour before cooking. Grind the coconut ,green chilli and jeera together. Along with this paste grind the rice and dhal together and make a thick paste. Add little water while grinding and not too much.The paste must be semi thick . Mix the paste with the curd and add haldi to it.Keep the Pulissery in low flame and allow it to come to a boil.Add salt and let the flame be on low.On the other side take a small kadai add oil and mustard seeds .Allow it to crack and then add methi seeds and red chilli.Pour them on the Pulissery and mix them well and serve it hot with rice.

This would be my entry for Jyothsna's Event of Currybazaar who is hosting RCI: Cuisine of Kerala.