Prep Time
40 mins
Ingredients (1 cup = 250 ML)
a. 1 cup pineapple cut to small ½ inch pieces.
(Pineapple must be very sweet, otherwise you will have to add more jaggery)
b. 1 cup water
c. Ball of tamarind, (size of small lemon). Please extract its pulp by adding water, squeezing the tamarind pulp and filtering out seeds and fibers. Quantity of pulp – 1/2 cup
d. 5 tsp jaggery – 30 g.
e. ½ tsp turmeric
f. Coconut milk – ¼ cup (50 ml.)
g. salt to taste
for masala paste
- 1 1/2 tbsp sesame seeds – 20 g
- 1 tsp oil
- 1 1/2 tsp urad dal – 20 g
- ½ tsp methi (fenugreek) seeds – 10 g
- 4 dried red chilli
- 1 tsp black pepper – 5 g
- 10 curry leaves
- ¾ cup fresh desiccated coconut or dried and shredded
- ½ cup water
for tempering:
- 2 tsp coconut oil / any cooking oil
- 1 tsp mustard seeds – 10 g
- 1 dried red chilli broken into 1/2” pieces
- 5 curry leaves
Instructions
- Take a wok, add pineapple pieces, water, tamarind juice, jaggery, turmeric and salt and boil for 10 minutes. Keep aside.
- Next, prepare the masala. Take a small pan, add 1 tsp oil and roast the urad dal, pepper and methi till it turns light brown. Remove and keep in a bowl. Then add the sesame seeds, dried red chilli and curry leaves till you can smell the chilli. Add to the urad dal in the bowl.
- Once the mixture is cold, add to the blender, grind to a fine powder, add the dessicated coconut and water and blend to a fine paste.
- Add the masala paste to the pineapple in the wok and mix well. Add the coconut milk, cover and cook in minimum heat for 20 minutes. If you need to make the gravy less thick, add more water.
- Temper by taking the coconut oil in a pan, add the mustard, red chilli pieces and curry leaves and add to the wok when the mustard sputters.
- Simmer for another 10 minutes stirring occasionally. Take it out of fire and let it stand for 30 minutes.
- Your pineapple masala is now ready to eat along with hot steamed rice/quinoa, or with bread/roti.
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