Onam Sadhya at Bharat Tourist Home in Kochi was something we never missed every year. It was like attending a Parsi wedding, waiting behind the tables waiting for the guests to finish. One year we were told a particular table was ready to pay their bill, so we started edging our way towards it. When they realised our intentions (and guess who they were! Our North Indian bhais, and I too am one!), they ordered another round of some dessert! We continued to wait!
Peel pineapple and cut it into small pieces. Discard the core.
Grind coconut, green chilli, and cumin seeds with a little curd/yogurt to a smooth paste. Whisk the rest of the curd without adding water.
Cook pineapple with very little water with turmeric powder, chilli powder, and salt until soft. Once cooked, add the coconut paste and cook for another 2-3 minutes on low flame. Add the whisked curd and heat it slightly on very low flame. Switch it off.
Heat the coconut oil, splutter mustard seeds; add fenugreek seeds, red chillies, and curry leaves. Saute for a second and add the seasoning to the pineapple pulissery.
Room temperature
