Veggie Foodie

(South Indian recipe)

Ingredients:

• 1 cup chopped pineapple (about 1 cm in size)
• 1 cup water, or as required
• 3 tbsp tamarind juice
• 2-3 tbsp jaggery powder
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste

For the masala paste

• 2 tbsp sesame seeds
• 2-3 tsp oil
• 2 tbsp urad dal
• 1 tsp methi / fenugreek seeds
• 2-3 dried Kashmiri red chili
• few curry leaves
• 3/4 cup coconut, fresh or desiccated
• 1/2 cup water

Tempering

• 2 tsp coconut oil or any other vegetable oil
• 1 tsp mustard seeds
• 1 dried Kashmiri red chili, broken
• few curry leaves

Method:

Prepare the masala paste

1. Put a pan on low heat and dry roast the sesame seeds for a few minutes and then put them aside.
2. To the same pan, add 1 tsp oil, urad dal, methi seeds, dried red chili, curry leaves and sauté for 2-3 minutes, making sure it does not get too dark or burn!
3. Add 2-3 tbsp water and let it cool.
4. Transfer the masala ingredients to a blender, add coconut and blend to smooth paste. Add some more water if necessary. Put the masala aside.

Prepare the curry

1. Put another pan on medium heat, add 1 cup water and bring to boil.
2. Add the chopped pineapple, bring the heat to low and cook the pineapple for about 10 minutes.
3. Add the tamarind juice, jaggery, turmeric and salt. Mix well, cover and simmer for 10-15 minutes.
4. Add the prepared masala paste and water to get the desired consistency.
5. Simmer for another 10 minutes, stirring occasionally.

Do the tempering

1. Heat 2 tsp coconut oil and when hot, add 1 tsp mustard seeds.
2. When the mustard seeds start to crackle, add 1 dried Kashmiri red chili (broken), few curry leaves and roast for 10 seconds
3. Pour the tempering over the curry and your curry is ready!

Serve the pineapple curry with hot steamed rice!

If you wish to have some protein in the meal, serve with moong dal khichdi instead of rice!

Servings: 3-4

Inspiration source: