Monday, July 12, 2010

Spicy Pineapple Curry

That was fun with the guessing game. Priya you nailed it!

In Tamil nadu pineapple is used to makr rasam, keasari or juice. I don't remember eating asa curry. but in Konkani cooking and srilankan cooking pineapple is frequently used.
My very good friend from Boston gave me this recipe. In fact her husband cooked the same dish for an event hosted just by men to feed 15 -20 people.

What you need:

Pineapple chunks 1 small can
1 can crushed pineapple
green chilli 3
ginger 1 inch
1 small onion
grated coconut 3-4 tbsp
1 tsp red chilli powder
oil 3 tbsp
1 tsp mustard seeds
1 tsp jeera/cumin
1 tsp urad dal
4-5 curry leaves
1/2 cup water or to consistency.

  1. Heat Oil in a pan. Add mustard seeds. Once they pop add the jeera, urad dal and curry leaves.
  2. After they turn golden, add the chopped onions and saute for a few mins
  3. This grows abdundantly in the tropics. Used widely in south asian cuisine. Can be spiked too with other flavors...
  4. add the green chilli and ginger and fry for few mins.
  5. add the pineapple chunks and crushed, red chilli powder, salt to taste, water. Cover and cook for 5- 10 mins.
  6. The juice in the crushed pineapple should be enough to give you a gravy, but if it's too thick add some water.
  7. add the grated coconut, turn of the stove and serve with rice or rotis.

1 comment:

  1. Thanks Priya, I have eaten pineapple curry both in Indian cuisine and thai, that is why I could recognize it :)


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