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Let This Hot And Spicy Pineapple Curry Amaze You!
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RECIPE
INGREDIENTS
1⁄4 cup vegetable oil
1 1⁄4 teaspoons black mustard seeds
75 grams onions, finely chopped
15 curry leaves
1⁄4 teaspoon turmeric powder (haldi)
4 teaspoons sambar podi
1⁄2 teaspoon salt, or to taste
1⁄4 whole pineapple, about 250 grams, chopped into 1-inch chunks to yield 2 cups
40 grams jaggery (gur), about 1/4 cup
Wet Paste
50 grams grated coconut, about 1/2 cup
1 green chilli, fresh
1 piece ginger, 1/2 inch, peeled and chopped
Sambar Podi
1 tablespoon vegetable oil
2 tablespoons bengal gram, hulled, split
1⁄4 cup toor dal
1 teaspoon asafoetida powder (hing)
40 dried red chillies, mild, preferably goondu milagai, whole
1/3 cup coriander seeds (sabut dhaniya)
1 3⁄4 teaspoons fenugreek seeds
1/3 cup curry leaves, loosely packed
1 teaspoon cumin seeds (jeera)
COOKING METHOD
SAMBAR PODI:
- In a large kadhai or wok, over medium heat, heat the oil. When hot but not smoking, slide in the bengal gram, toor dal, asafoetida powder and whole red chillies, and sauté for just 10 seconds before adding the coriander seeds. Stir continuously for about 2 minutes.
- Now add the fenugreek seeds, curry leaves, and cumin, and continue to stir for another 1 minute.
- Remove from heat and allow to cool before grinding in a blender to a powder.
WET PASTE:- Grind coconut, green chilli, and ginger into a paste on an ammi or run in a blender with a little bit of water. Set aside.
- In a large kadhai or wok over medium heat, add the oil. When hot, add mustard seeds and wait for them to crackle; follow with the onions, sautéing till lightly colored. Stir vigorously and add curry leaves and turmeric.
- Then add the wet paste. Cook, stirring until the oil separates from the masala
. - Add the sambar podi and salt along with 1/3 cup water and continue to stir.
- Then add pineapple. Stir well to coat. Crush jaggery with hands to remove any big lumps and add to the kadhai. Continue to stir until nicely combined. If needed, add more water (2 tablespoons) to ensure the masala does not stick to the bottom of the kadhai. Cook until the pineapple softens and curry thickens.
- Serve while hot.
Cook’s Note: Be careful to ensure that the pineapple does not disintegrate while cooking. The pieces should stay whole.
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld. - In a large kadhai or wok, over medium heat, heat the oil. When hot but not smoking, slide in the bengal gram, toor dal, asafoetida powder and whole red chillies, and sauté for just 10 seconds before adding the coriander seeds. Stir continuously for about 2 minutes.
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