Empty My Fridge
Pineapple Curry
Ingredients
- Pineapple1 cup
- Tamarind¼ cups
- Jaggery5 tsp
- Turmeric½ tsp
- Saltto taste
- Sesame seed2 tbsp
- Oil3 tsp
- Urad dal2 tsp
- Fenugreek seed½ tsp
- Chili pepper · dried7
- Curry
- Coconut¾ cups
- Coconut oil2 tsp
- Mustard seed1 tsp
Instructions
- Boil the chopped pineapple in the water for 10 minutes.
- Dry roast the sesame seeds until fragrant, then set aside.
- Fry the urad dal, fenugreek seeds, dried red chilli and curry leaves in 1 tsp of oil.
- Transfer to a blender, add the coconut and ½ cup water, and blend to a smooth paste. Set aside.
- Add the tamarind juice, jaggery, turmeric and salt. Mix well, cover and simmer for 15 minutes.
- Add the masala paste and water as needed to reach the desired consistency.
- Simmer for another 10 minutes, stirring occasionally.
- Boil until the gojju turns slightly blackish.
- Pour the tempering over the gojju and serve with hot steamed rice.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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CoconutTamarindPineappleUrad dal
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