Pineapple - Coconut Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Pineapple chunks - 1 cup.
  • Grated coconut - 3 - 4 tbsp.
  • Red chillies - 5 or 6.
  • Coriander seeds - 2 tsp.
  • Cumin seeds - 1 tsp.
  • Fenugreek seeds - 1 tsp.
  • Tur dal - 2 tbsp.
  • Asafoetida - 1 pinch.
  • Turmeric powder - a small pinch.
  • Brown sugar - 1 or 2 tbsp.
  • oil - 2 tsp.
  • Tamarind paste - 2 - 3 tsp.
  • .
  • To garnish:
  • Chopped coriander - 1 tbsp.
  • or Curry leaves - 1 sprig.

How to Make Pineapple - Coconut Curry

  • Combine pineapple chunks, salt, half of the brown sugar, and turmeric powder.
  • Add 2 cups of water and cook until the pineapple chunks are soft.
  • Heat oil in a small pan, add red chillies, coriander, cumin, fenugreek seeds, tur dal, and asafoetida. Cook until the tuvar dal is lightly browned.
  • Add grated coconut to the pan and fry for 10 seconds. Take off heat.
  • Add tamarind to the dal-spice-coconut mixture and blend to a smooth consistency.
  • After grinding, add it to cooked fruit chunks. Then add the remaining brown sugar and bring the curry to a boil on low flame. Add salt if needed.
  • Stir frequently and keep boiling until the curry thickens slightly.
  • Garnish with chopped coriander leaves or curry leaves.
  • Serve hot with roti, chapatti or steamed rice.

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