Sweet Pineapple Curry
A mild,sweet and slightly tart curry made with fresh pineapple pieces, fresh coconut and yogurt during the traditional Kerala sadya
Servings 4
Calories 84kcal
Ingredients
- 1/2 of a small ripe Sweet Pineapple Cut into cubes
- 1 Green chili cut into 2
- 1 /2 tsp Chili powder / Paprika (as per tolerance)
- 1/2 tsp Turmeric powder
- Salt to taste
To grind :
- 2 tbsp Fresh grated coconut (Use frozen if fresh is not available but not desiccated)
- 1/2 -3/4 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 1/2 cup Plain whole milk Yogurt (Unflavored)
To season :
- 1 tbsp Coconut oil Pure unflavored
- 1 tsp Black mustard seeds
- 2 Whole red chilies
- Few sprigs Curry leaves Fresh
Instructions
- Cut the pineapple into 1 inch cubes, discard the peel and core.
- Boil the pineapple pieces adding 1 to 11/2 cups of water. Add chili powder, turmeric powder, salt and green chili. When the pineapple is almost cooked remove 2 tbsp stock from the boiling pan keep aside to cool slightly
- Meanwhile grind all the ingredients given in the to grind list without adding water. Instead add the reserved stock. Grind to smooth paste
- The warm stock will give the coconut and yogurt the color and flavor of pineapple. More than that it will bring up temperature of the ground mixture so the yogurt does not slit when it comes in contact with hot liquid late.
- When the pineapple is fully cooked (but the shape should be intact) reduce heat to LOWEST and add the ground coconut mixture stir well until well combined.
- Allow this to heat up on low flame. When you see the first bubble appear stir well wait for 2 to 3 boiling spots to appear immediately stir well and remove from heat source and keep aside to stop further boiling. (See video for details)
- To season :Heat the coconut oil then add mustard seeds reduce heat when it crackles add the whole red chilies and then the curry leaves give it a few seconds to crisp up . Immediately pour the hot oil along with seasoning over the prepared pineapple curry. Do not stir. Cover 3/4 th and keep aside for some time. Stir in the oil when ready to serve.
Notes
Yogurt and coconut should be at room temperature while grinding else the oils will separate and clump up.
Yogurt and raw coconut have a tendency to split when it comes in contact with hot liquid so keep that in mind.
If you are familiar with Kerala cooking then dry roast few fenugreek seeds (1/4 tsp)until brown then powder it then put it into the curry and stir just before putting the seasoning.That is fenugreek powder is very bitter so boiling it may ruin the curry but adding after removing from heat will enhance the flavor and aroma of this curry.