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| Main ingredients | Pineapple, Turmeric powder, Sugar, Scraped fresh coconut, Green chillies, Cumin seeds, Yogurt, Coconut oil, Mustard seeds, Fenugreek seeds, Dried red chillies, Curry leaves |
| Cuisine | Kerala |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 500 grams pineapple, peeled and cut into 1 inch pieces
- ½ teaspoon turmeric powder
- 1 tablespoon sugar
- 1 cup scraped fresh coconut
- 3-4 green chillies
- 1 teaspoon cumin seeds
- 1 cup yogurt
- Salt to taste
- 1½ tablespoons coconut oil
- 1 teaspoon mustard seeds
- A pinch of fenugreek seeds (methi dana)
- 3-4 dried red chillies, broken
- 1 sprig of curry leaves
Method
- Heat an earthen pot, add pineapple pieces, 1½ cups water and turmeric powder and mix well. Add sugar, mix well and bring the mixture to a boil. Continue to cook for 10-15 minutes.
- Put coconut into a mixer jar, add green chillies, cumin seeds and ½ cup water. Grind to a fine paste.
- Take yogurt in a bowl. Add salt and mix till well combined.
- Add the ground paste to the pineapple mixture and mix well. Cook for 1 minute.
- Add the yogurt mixture, mix and cook for 2-3 minutes. Pour ½ cup water, mix and cook for 4-5 minutes.
- For tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies and curry leaves and sauté for a few seconds. Add this to the pineapple mixture and mix.
- Transfer into serving bowls. Serve.
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