Recipe – PINEAPPLE PULISSERY (pineapple in yogurt gravy)

Pulissery is a traditional authentic dish from Kerala and is one of the many dishes served at Onam sadhya (grand feast). Prepared in many malayalee homes, it has a lovely combination with subtle flavours. The sweetness from the pineapple, spice from green/red chillies and sourness from curd topped with tempering/tadka makes this curry refreshingly light and incredibly delicious.

My mum would make pulissery with semi-ripe fruits like mango, kerala banana (nendranpazham) and pineapple along with spicy stir fries. Fond memories of my childhood brings the light of other days around me, each time I prepare this dish. Knowing that it is one of my favourites, mum would ladle generous amount of this curry over the rice and yours truly gobbling down with additional servings of rice, some crispy poppadums heartily.

Here in this recipe, I have used freshly grated coconut, sour curd/yogurt and fresh semi-ripe pineapple. If the curd or yogurt is not sour, leave it on the counter-top at room temperature. The yellow colour of the curry is due to the presence of turmeric being added. The use of green and whole dried red chillies gives a spicy touch. Warm water is added so that the coconut mixture is grounded into a fine smooth paste. Serve it with boiled rice, poppadums and your favourite choice of spicy stir fry – Heavenly!!

prep time : 20 mins, cooking time : 15 mins, serves : 6-8, cuisine : kerala, author : gloria


1 medium sized semi-ripe pineapple

1 tsp ground turmeric

2-3 green chillies (slit)

1 ½ cup curd/yogurt (lightly beaten)

salt to taste

to grind into a smooth paste

200 gms grated coconut

3 green chillies

2 curry leaves

¾ tsp cumin seeds

for tempering

1 tsp coconut oil

1 tsp mustard seeds

8 nos fenugreek seeds

4 whole dried red chillies (broken)

few curry leaves


Using a sharp knife, cut top and bottom portion of the pineapple. Cut off the skin and centre core; remove brown spots with the help of a paring knife. Chop it into chunks.

Tip into a saucepan, adding little water, turmeric, slit green chillies, 4 curry leaves and salt. Allow it to cook with lid till soft and tender.

Meanwhile, grind ingredients mentioned under ‘to grind’ into a fine smooth paste adding little warm water.

Once the pineapple is cooked, add the ground coconut paste mixture. Keeping the heat on low, cook for 2-3 minutes. Season to taste and switch off heat.

Now, add the beaten curd/yogurt and combine everything together.

Finally, let’s do the tempering/tadka. Add coconut oil in a small pan. Reduce heat to low and tip in mustard seeds; once it splutters, add curry leaves, fenugreek seeds and broken red chillies. Stir for few seconds; pour it right away to the prepared curry.

Enjoy it with rice, poppadum, pickle and your favourite choice of stir fry.


In my previous post of sauteed drumstick leaves (diabetic friendly recipe), I have mentioned the importance of drumstick leaves and its health benefits. Today, am sharing a very simple and delicious kerala style – drumstick leaves with tomato curry. Select tender leaves and do not overcook. Goes well with any type of rice.

Healthy and delicious drumstick leaves tomato curry; a great accompaniment with hot steamed rice.

prep time : 20 mins, cooking time : 15 mins, serves : 2-4, cuisine : kerala, author : gloria


1 cup drumstick leaves

3-4 green chillies (chopped)

¼ tsp black mustard seeds

1 dry red chilly

8 nos asian shallots or 4-5 nos European shallots (sliced)

1 large tomato (sliced)

½ tsp ground turmeric

less than ½ cup water

salt to taste

coconut oil

To ground together into a smooth paste* :

200 gms grated coconut

½ tsp cumin seeds

2 curry leaves

2 green chillies


Pluck the leaves from the stem and wash nicely thrice. Drain and squeeze out liquid; keep aside.

Take a pan and into a preheated oil, add dry red chilly (whole or broken in half) and mustard seeds; stir for few seconds.

Add the sliced shallots and green chillies; saute till it turns golden brown in colour. Tip in turmeric powder and give a stir.

Now, add the drumstick leaves and constantly fry till the water is completely evaporated.

Add the sliced tomato and the smooth paste*. Mix to incorporate everything together.

Into this, add water and cook on low heat for 5 minutes. Season to taste.

Serve it with hot steamed rice.

My observations/notes :

– do not add too much water.

Diabetic Friendly Recipe – GOOSEBERRY FRY (amla sabzi)

Gooseberry also known as amla in hindi, nellika in malayalam is the richest source of Vitamin C and also high in fibre. It contains minerals, vitamins, anti-bacterial and anti-inflammatory properties. It has numerous health benefits. Indian gooseberry is a common constituent of Ayurvedic medicines. Purchase gooseberries that are fresh, hard and bright green in colour. This nutritious fruit can be enjoyed in many ways like jam, pickles, juice, chutneys etc.

Simple and tasty gooseberry fry with the blend of spices and a hint of tamarind paste.

prep time : 15 mins, cooking time : 15 mins, serves : 2-4, cuisine : indian, author : gloria


300 gms sliced gooseberries (washed/de-seeded)

¼ tsp mustard seeds

½ tsp cumin seeds

5 nos fenugreek seeds

2 whole dry red chillies (small)

¼ tsp asafoetida powder (hing)

3-4 nos green chillies (chopped)

few curry leaves

¼ tsp ground turmeric

¼ tsp red chilly powder

¼ tsp fennel powder

½ tsp tamarind paste

1 ½ tsp canola oil

salt to taste


Into a pre-heated oil over medium heat, add mustard seeds. once splutters, add cumin seeds, whole dry red chillies, fenugreek seeds, hing and curry leaves; stir for few seconds.

Now, add turmeric; saute for a minute; add the sliced gooseberries and green chillies. Stir to combine. Cover and allow it to cook for 8-10 mins or till it becomes soft and crunchy.

Add tamarind paste, fennel seed powder and red chilly powder; mix to incorporate everything together. Keeping the heat on high, uncover and stir fry the gooseberries constantly for two minutes to avoid sticking to the bottom. Top it with ½ tsp oil and switch off flame. Season to taste.

Serve it with rotis or rice.

Diabetic Friendly Recipe – SAUTEED DRUMSTICK LEAVES

Delighted to get some bunch of drumsticks leaves from the vegetable vendor today. Back home, there is a huge tree where my mum resides and she would make many different variations like pickles, soups, saute or stir-fry, chutney, juice, curries etc.. A drumstick tree in the courtyard is a common sight in Southern India.

Drumstick leaves (muringa ela in malayalam) is a power-house of many nutrients and vitamins. It has lots of health benefit, reduces blood pressure, increases immunity and also reduces sugar level in blood, energy booster and much more.

The leaves of the drumstick when cooked have spinach taste, bit tangy and slightly bitter. Choose drumstick leaves that are fresh, tender and light green in colour without any blemishes. I find drumstick leaves very easy to clean; simply cover it with a kitchen towel and keep in a plastic cover refrigerated; the leaves shed easily.

Simple, healthy and delicious recipe with wholesome goodness of the drumstick leaves, minimal use of spices enjoyed with hot steamed rice and tempered buttermilk is an epicurean delight. The key areas : pick leaves and tender stems; discard away any thick ones. Cook drumstick leaves uncovered till it slightly wilts, keeping in mind not to overcook the leaves as it turns more bitter and all good nutritional properties are lost. Tender leaves cook faster and the old matured ones take longer time to cook. In this recipe, fresh walnuts is added for crunchiness. Toast it in the pan for few seconds, cool and crush lightly. For a different variation, add 4-5 tbsp of any cooked pulses of your choice to enhance taste and skip the walnuts. I do not add curry leaves to any greens and here it is used only as garnish.

Wholesome goodness of drumstick leaves and crunchiness of walnuts for a healthy power-packed lunch.

peep time : 25 mins, cooking time : 15 mins, cuisine : indian, serves : 2-4, author : gloria


3 cups drumstick leaves
1 onion (chopped)
¼ tsp ginger (grated)
½ tsp fennel seeds
1 red chilly pepper (chopped)
¼ tsp ground turmeric
1 tbsp walnuts (toasted and crushed)
salt to taste
1 ½ tsp canola oil


Pluck the leaves from the stem and wash nicely thrice. Drain and squeeze out liquid; keep aside.

Into a pre-heated oil, add fennel seeds; once it splutters, add chopped red chilly pepper. Stir for few seconds and add onion.

Saute the onions till it turns soft and translucent. Tip in the ground turmeric, salt and drumstick leaves. Mix to incorporate everything together.

Sprinkle little water and cook uncovered on medium heat for 6-7 minutes or until the liquid is completely evaporated and the leaves are cooked, stirring occasionally.

Finally, add the toasted and crushed walnuts and combine well.

Serve along side hot steamed rice and tempered buttermilk. Enjoy!

My observations/notes:

– substitute red chilly pepper with green chillies

Recipe – GOBI ALOO MASALA (cauliflower & baby potato masala)

Cauliflower is considered one of the healthiest vegetables in the world. It is very versatile and goes well in combination with other vegetables. Purchase cauliflower with clean heads without any discolouration.

Remove the leaves of the cauliflower and separate the florets; place it in a lukewarm-salted water, to remove dirt and unwanted elements. A pinch of turmeric is also added in water to remove pesticides. Little milk helps to keep the cauliflower white in colour.

I love to cook cauliflower with many different variations like baked, grilled, stir-fry, soups. Have already posted Sindhi style stir-fry cauliflower and potato. Do not overcook cauliflower as it may give an unpleasant smell. It is a restaurant style recipe; delicious, simple and easy with blend of beautiful spices and the dish is finished off with a hint of dried fenugreek leaves crushed to release flavour. Scoop it with rotis, phulkas, naans or enjoy along side dal and rice.

Restaurant style lip-smacking, flavourful gobi aloo masala in wonderful blend of spices with a hint of crushed dried fenugreek leaves.

recipe source : chefG

prep time : 20 mins, time : 30 mins, cuisine : north indian, serves : 4-5, author : gloria


1 small head cauliflower

5-6 nos baby potatoes (peeled/chopped in half)

1 medium sized onion (minced)

1/2″ ginger

3 nos garlic cloves

2-3 green chillies

2 medium sized tomatoes (pureed)

1/4 c cashew-nuts

1 tsp dried fenugreek leaves/kasoori methi (crushed)

1 tbsp yogurt/curd

Spice powders :

1/2 tsp turmeric powder

1 tsp chilly powder

1 1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 garam masala

few coriander leaves to garnish

salt to taste

1/2 c water

2 tbsp vegetable oil

Mis-en-place :

Break cauliflower florets with hand or cut it using a knife and soak it in lukewarm water adding little milk and salt. Let it stay for 7-8 minutes. Drain in a colander and rinse well in cold running water. Reserve.

In a mortar and pestle, crush ginger, garlic and green chillies into a fine paste. Keep aside.

Puree tomato in mixie or blender into a smooth paste.

Into a small bowl, add the spice powders along with curd; stir till smooth.

Soak cashew nuts in hot water for sometime. Drain and make a fine paste adding little water in a blender.


Into a pre-heated oil, add onion, saute occasionally on medium heat till it reaches brown in colour for 4-5 minutes. Add ginger-garlic-green chilli paste and stir for another 2 minutes.

Now, add the tomato paste. Mix. Cover with a lid and cook for few minutes.

Add the cashew paste and the spice paste; fry till oil releases at the edges on low to medium heat.

In this, add the cauliflower florets and baby potatoes. Combine to incorporate everything well.

Season to taste and add half cup water; bring it to a boil. Cover and allow it to cook on medium heat for 12-15 minutes or till the vegetables are tender and a desired consistency is obtained; stirring in between.

Finally, add the lightly hand crushed kasoori methi; simmer for a minute. Switch off heat.

Garnish and serve along side rotis, dal and rice.

My observations/notes:

– can substitute cashew-nuts with melon seeds or almonds

– can add more water to make it a gravy consistency

– can use big potatoes instead of baby potatoes