PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY


Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,
kesaris etc.

It was in a Kannada wedding  that I tasted 
Pineapple Gojju-A hot,sour,sweet and tangy curry
and I fell in love with it....
And when I laid my hands on a pineapple,
I tried to prepare something like that 
but I preferred to follow the traditional  
Mangai Pachadi/Mango Puli Pachadi recipe...
And wow...It was an instant sellout indeed....




INGREDIENTS


  • PINEAPPLE CHUNKS -  2-3 CUPS
  • GREEN CHILLIES-3
  • DRY RED CHILLIES-4
  • FENUGREEK SEEDS-1/4 TEASPOON
  • MUSTARD SEEDS-1/2 TEASPOON
  • URAD DHAL-1/4 TEASPOON
  • TURMERIC Powder-1/4 TEASPOON
  • SAMBAR POWDER-1/2 TEASPOON
  • ASAFOETIDA POWDER -A PINCH
  • JAGGERY - 1/4 CUP
  • TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
  • CURRY LEAVES-FEW
  • OIL-2 TEASPOONS
  • SALT TO TASTE




METHOD

  • Clean and cut pineapple into 1 to 1 1/2 inch pieces.
  • Heat the oil in a heavy bottomed kadai.
  • Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
  • Now,Add the pineapple chunks and saute well. 
  • Add some salt to taste.
  • Cook covered over low heat for 3-5 minutes.




  • Now, Add the tamarind extract and enough water to the pineapple.
  • Add turmeric powder,salt and sambar powder .
  • Add enough water to make a slightly thick curry.
  • Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.





  • When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
  • Now add the asafoetida powder and remove from heat.
  • Garnish with curry leaves.




This post first appeared on USHASRIKUMAR'S COOKSPACE AND MORE..., please read the originial post: here

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PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

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