Pineapple curry is gravy dish and can be eaten with Rice, Idly , Dosa, Poory or Chapatis. It is one of the traditional dish prepared during feast or festival.
I have used pineapple, rasam powder tamarind pulp, jaggery and some spices.
Lets see the recipe now. Pineapple curry has no onion or no garlic.
Ingredients:
Pineapple: 1 Bowl ( Cut it into small pieces )
Methi : 1/4 Teaspoon
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Red chilly (byadagi chilli ) : 4 to 5
Tamrind Pulp : 1 Teaspoon
Jagari : 2 Table spoon
Oil : 1 Tea spoon
Mustard : 1/2 Tea spoon
Urd Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Turmeric Powder : a pinch
Asofotodia ( Ingh ) a pinch
Sesame Seeds : 1 tea spoon
Coconut ( grated ) : 2 table spoons
Method :
1. Wash and remove the outer layer of pine apple and cut into pieces.
2. Cook cut pineapple pieces with littel water till it turn soft.
3. Keep a small pan on the fire. Add sesame seeds and roast. Remove from the pan.
4. Put methi seeds and dry roast til it turn slightly golden brown. Remove from the pan.
5. Add urid dal and dry roast till they turn slightly golden brown. Add coriander seeds.
6. Add curry leaves ( 4 to 6 ) and put red chilly. Roast nicely till it gets crispy.
7. Now put off the fire and add ingh and coconut.
8. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
9. Grind roasted spice mixture, tamarind pulp,
sesame seeds with dry coconut/coconut with little water.
10.Remove the ground mixture from the mixi jar.
11. Keep a big pan on the fire and heat. Add coconut oil (optional) and mustard seeds.
12. Add curry leaves once the mustard seeds splutter. Add ingh and curry leaves.
13. Add cooked pineapple, tamarind pulp, jaggery and salt. Mix it well and let it boil for a minute.
14. Add a pinch of turmeric powder and ground coconut spice mixture. Mix it well.
15. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish.
Note :
Cook Pineapple in a medium heat. Use of coconut oil is optional. Use of more or less jaggery is optional. House prepared spices are always better and tasty. Use of more or less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4
Serves : 2
I have used pineapple, rasam powder tamarind pulp, jaggery and some spices.
Lets see the recipe now. Pineapple curry has no onion or no garlic.
Pineapple: 1 Bowl ( Cut it into small pieces )
Methi : 1/4 Teaspoon
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Red chilly (byadagi chilli ) : 4 to 5
Tamrind Pulp : 1 Teaspoon
Jagari : 2 Table spoon
Oil : 1 Tea spoon
Mustard : 1/2 Tea spoon
Urd Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Turmeric Powder : a pinch
Asofotodia ( Ingh ) a pinch
Sesame Seeds : 1 tea spoon
Coconut ( grated ) : 2 table spoons
Method :
1. Wash and remove the outer layer of pine apple and cut into pieces.
2. Cook cut pineapple pieces with littel water till it turn soft.
3. Keep a small pan on the fire. Add sesame seeds and roast. Remove from the pan.
5. Add urid dal and dry roast till they turn slightly golden brown. Add coriander seeds.
6. Add curry leaves ( 4 to 6 ) and put red chilly. Roast nicely till it gets crispy.
7. Now put off the fire and add ingh and coconut.
8. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
9. Grind roasted spice mixture, tamarind pulp,
sesame seeds with dry coconut/coconut with little water.
10.Remove the ground mixture from the mixi jar.
11. Keep a big pan on the fire and heat. Add coconut oil (optional) and mustard seeds.
12. Add curry leaves once the mustard seeds splutter. Add ingh and curry leaves.
13. Add cooked pineapple, tamarind pulp, jaggery and salt. Mix it well and let it boil for a minute.
14. Add a pinch of turmeric powder and ground coconut spice mixture. Mix it well.
15. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish.
Cook Pineapple in a medium heat. Use of coconut oil is optional. Use of more or less jaggery is optional. House prepared spices are always better and tasty. Use of more or less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4
Serves : 2
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