Health & Herbs
PINEAPPLE CURRY
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Heat oil in pan and fry all masala ingredients, except coconut until lightly browned grind in mixie with coconut and little water to a fine paste.
Heat oil, add mustard, when they pop
add pineapple, ground paste and curry
leaves; fry for 5-8 minutes.
Add salt, tamarind juice, jaggery bring to a boil.
Simmer 10-15 minutes until curry thickens.
Serve with chappathi/dosai/rice.
INGREDIENTS
| PINEAPPLE (CUBED) | 1 |
| TAMARIND JUICE | 1 TSP |
| JAGGERY | 1 TBSP |
| CURRY LEAVES | 1 SPRIG |
| OIL | 2 TBSP |
| MUSTARD SEEDS | ½ TSP |
| TURMERIC POWDER | ½ TSP |
| SALT | TO TASTE |
| FOR MASALA: | |
| COCONUT (GRATED) | ½ CUP |
| RED CHILLIES | 4-6 |
| BENGAL GRAM | 1 TSP |
| BLACK GRAM | 1 TSP |
| CUMIN SEEDS | 1 TSP |
| FENUGREEK SEEDS | ½ TSP |
