Pineapple Mor Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 - pineapple, cut into small pieces.
  • Thick sour curd - 3 cups.
  • Turmeric - quarter tsp.
  • Chilli powder- 1 tsp.
  • Salt to taste.
  • Sugar - 3 to 5 tsp.
  • Coconut grated - 2 tbsp.
  • Cumin seeds -1 tsp| For garnish:
  • Methi seeds - half tsp.
  • Dry red chillies - 2 or 3.
  • Curry leaves - a few.

How to Make Pineapple Mor Kuzhambu

  • Beat the thick curd with turmeric and little salt and keep aside.
  • Cook the pineapple with turmeric, chilli powder, salt and sugar in about one and half cups of water.
  • Grind the coconut and cumin seeds finely.
  • After the pineapple is cooked and no water is left.
  • Add the ground coconut with very little water. Let it boil well till the raw smell of the coconut goes away. Remove from fire and now add the beaten curd.
  • Check the taste and more sugar or salt can be added.
  • Season the seasonings in a spoon of oil and add. Do not heat again as it will curdle.
  • Serve with rice with fried vegetable, fish or chicken as an accompaniment.