This curry is an elegant addition to any meal. It is a great curry for pitta doshas and a delight for vata. The secret of this curry is to use fresh coconut. Don't get discouraged with the idea of grinding the coconut. With a good food processor it will take just a few minutes.
Makes: 6 servings
Ingredients;
Directions:
In a food processor, blend together the coconut, yogurt or coconut milk with a little of the turmeric powder. Chop the ginger into small cubes. Stir fry the coconut oil, ginger, cumin and the rest of turmeric until it turns brown. Cut the pineapple into small strips. Add the pineapple, salt, the sweetener and water. Cook for 5 minutes. Add the coconut mix and cook for 1 more minute. The curry leaves are your final addition. Serve hot.
Ingredients;
1 cup ground coconut
1 cup yogurt (or coconut milk, your preference)
1/4 tsp turmeric powder
1 tsp ginger finely chopped
1 tsp coconut oil
1 tsp cumin
1 medium pineapple
pinch salt
2 tsp sugar cane (jaggery) or a natural sweetener
1 cup water
10 curry leavesDirections:
In a food processor, blend together the coconut, yogurt or coconut milk with a little of the turmeric powder. Chop the ginger into small cubes. Stir fry the coconut oil, ginger, cumin and the rest of turmeric until it turns brown. Cut the pineapple into small strips. Add the pineapple, salt, the sweetener and water. Cook for 5 minutes. Add the coconut mix and cook for 1 more minute. The curry leaves are your final addition. Serve hot.
Thank you Lasita for your recipe. Surely makes our evenings in kerala a real treat.
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