DISH NAME : PINEAPPLE PACHADI (PINEAPPLE CURRY)

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Description

Pineapple curry is an essential dish in Kerala vegetarian sadya(festival lunch), specially onam sadya. This curry is sweet, sour and lightly spicy. Sweetness from pineapple & a wee bit of sugar, sourness of curd/ yoghurt & spiciness from green chillies. Pineapple helps in digestion.

Ayurvedic Note

1) Slightly sweet dish which increases kapha and pitta.
2) Improves taste and acts as an appetizer.
3) One of the main dish in sadya as it aids in digestion.
Note:-
Substitute yoghurt with curd

Note

1) Curd should neither be too sour or too less sour. Add curd after it is beaten/whipped well or it will curdle.
2) If pineapple is not sweet increase the qty of sugar by another spoon.
3) If sugar is added before pineapple is cooked, then pineapple will not cook well.
4) Rice flour is added so that the curry will not turn watery after some time.
5) Some people add fresh black grapes, but i omitted it.

Method

1) Grind all the ingredients given under "to grind" into a very fine paste with as little water as possible.
2) Cook pineapple with water, salt , chilli powder & turmeric powder.
3) When pineapple is cooked well, add sugar.
4) Then add beaten curd/ yoghurt. Curry will turn watery now.
5) Let it come to a boil.
6) Add coconut mixture & let it come to a boil. Immediately remove from fire.
7) Heat coconut oil.
8) Splutter mustard seeds.
9) Add chillies and curry leaves. Let it fry.
10) Now add rice flour to oil after removing from fire. Rice flour will cook with the heat of oil.
11) Pour this on curry.

Serving Suggestions

Serve at room temperature with rice.