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Join date : 2010-05-08
|Subject: Pineapple curry Sun May 23, 2010 3:59 pm|| |
Half medium sized pineapple cut into small cubes
2 cups yoghurt/curd
1.5 cups fresh grated coconut
1-inch ginger piece, chopped or ginger paste
1-2 small green chillies
20 curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 whole dry red chili (for the tempering/ tadka)
1/2 tsp methi/ fenugreek seeds
1/2 tsp turmeric powder
Salt to taste
2 tbsp cooking oil
A pinch of sugar (optional)
1. Cover the pineapple pieces with water in a non-stick (teflon) saucepan and add turmeric powder, a few curry leaves and salt.
2. Set the cooked pineapple aside.
3. Now grind the coconut with a few curry leaves, green chillies, few mustard seeds and pepper, to a smooth paste with half the curd/ yoghurt (not water).
4. Heat oil in a non-stick saucepan and fry the ground coconut-mix in it for a few minutes.
5. Add the cooked pineapple to it and simmer on medium heat.
6. Beat the remaining curd/yoghurt and add it to the curry. Simmer for few more minutes. Add salt and sugar to taste.
7. Add tempering to the curry.
8. If you want the curry to be more thick, mix some corn flour, gram flour or rice flour & boil for some more time until desired consistency is reached.
For the tadka/tempering: Heat some oil and splutter the mustard seeds, methi/fenugreek seeds, red chilli & the remaining curry leaves.
Note: This was the Udipi style of making this dish. For the Thai variety, use 2 tbsp of Thai yellow curry paste instead of the green-chilii, ginger and curry leaves - Add it to the frying coconut paste along with thin gingershoot slices and/or snowpeas and at the end, add a few Thai basil leaves fore aroma.