Halwai November 8, 2018

Ingredients:

• Pineapple – 1/2
• Tamarind – 50 g
• Turmeric powder – 1/2 tsp
• Chilli powder – 1/2 tsp
• Pepper powder – 1/2 tsp
• Ground Jaggery – 1/2 kg
• Urad Dal – 1/2 kg
• Pepper – 1 tbsp
• Thick Coconut Milk – 1/2 cup
• Coconut oil – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Dry chillies – 2
• Curry leaves – 2 to 3 sprigs
• Salt to taste

Method:

  1. Peel the pineapple and slice into thin pieces.
  2. Fry urad dal in a little oil till it turns red in colour.
  3. Grind dal with pepper. Keep it aside.
  4. Squeeze tamarind in water.
  5. Add pineapple, turmeric powder and salt to the tamarind water and boil.
  6. When pineapple is half -cooked, add chilli, pepper and jaggery powder.
  7. Mix well and boil until the mixture thickens.
  8. Add dal -pepper paste and boil again.
  9. Pour the coconut milk and stir well.
  10. When the mixture becomes curd -like remove from fire.
  11. Toast mustard seeds, dry chillies and curry leaves in coconut oil and pour it over the pineapple curry.

Recipe courtesy of Sify Bawarchi