Saturday, March 1, 2014

Kerala Pineapple Curry

This curry is a elegant addition to any meal. It is a great curry for pitta doshas and a delight for vatta. The secret of this curry is to use fresh coconut. Don't get discourage with the idea of grinding the coconut, with a good food processor it will take just a few minutes.  Serve 6.

1 medium pineapple
1 tsp ginger finely chopped
1/4 tsp turmeric powder

1 cup yogurt ( or coconut milk, your preference)
pinch salt
1 tsp cumin
2 tsb of sugar cane ( jaggery) or a natural sweetener
1 tsp coconut oil
1 cup water
1 cup ground coconut.
10 curry leaves

Cut the pineapple and ginger in small strips.  In a food processor grind the coconut with the yogurt or coconut milk with a little of the turmeric powder. Stir fry coconut oil, the ginger, the cumin and the rest of turmeric  until is brown. Add the pineapple, salt, the natural sweetener and water. Cook for 5 minutes. Add the pineapple, the coconut mix and cook for 1 minutes. The curry leaves is your final  addition.Serve hot.

1 comment:

  1. Thank you Lasita for your recipe. Surely makes our evenings in kerala a real treat.


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