INGREDIENTS:
Serves:2-3
1/2 can or 10oz Pineapple (1/2 cup pineapple juice + 20 fruit chunks)
1 tablespoon Tamarind extract
1/2 tablespoon Jaggery
1/4 teaspoon Turmeric powder
1 1/2 teaspoon Salt (or to taste)
To grind
1 teaspoon Oil
4-5 Red chillies (Byadagi)
1/2 tablespoon Chana dal
1/2 tablespoon Urad dal
1/2 tablespoon Sesame seeds
1/2 teaspoon Fenugreek seeds
1/2 cup Shredded Coconut
To temper
1 teaspoon Oil
1/4 teaspoon Mustard seeds
A pinch of Asafoetida
1 string Curry leaves
PROCEDURE:
1. In a heavy bottom pan, add pineapple chunks and juice, jaggery, salt, tamarind extract and turmeric powder. Cook covered till pine apple pieces become soft.
2. In a separate pan, add ingredients under 'To grind' section in the given sequence; fry till chana dal and urad dal turn brown in colour.
3. Grind the roasted masala to fine paste adding water.
4. Add the ground masala to cooked pineapple and simmer on low flame for 5-6 minutes.
5. Temper with items given under 'To temper'.
NOTES:
1. Adjust Jaggery, Tamarind and Red chillies according to ones taste and the sourness of the pineapple.
2. If the curry is less spicy, add 1/2 teaspoon of Red chili powder before you turn off the heat.
1. In a heavy bottom pan, add pineapple chunks and juice, jaggery, salt, tamarind extract and turmeric powder. Cook covered till pine apple pieces become soft.
2. In a separate pan, add ingredients under 'To grind' section in the given sequence; fry till chana dal and urad dal turn brown in colour.
3. Grind the roasted masala to fine paste adding water.
4. Add the ground masala to cooked pineapple and simmer on low flame for 5-6 minutes.
5. Temper with items given under 'To temper'.
NOTES:
1. Adjust Jaggery, Tamarind and Red chillies according to ones taste and the sourness of the pineapple.
2. If the curry is less spicy, add 1/2 teaspoon of Red chili powder before you turn off the heat.
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