Ingredients
- Pineapple chunks 1 cup.
- Grated Coconut 3 - 4 tablespoon.
- Red Chillies 5 or 6.
- Coriander seeds 2 teaspoon.
- Cumin seeds 1 teaspoon.
- Fenugreek seeds 1 teaspoon.
- Tur Dal 2 tablespoon.
- Asafoetida 1 pinch.
- Turmeric powder small pinch.
- Brown Sugar 1 or 2 tablespoon.
- Oil 2 teaspoon
- Tamarind paste 2 - 3 teaspoon
- For Garnishing
- Chopped Coriander 1 Tablespoon
- Curry Leaves 1 Stick
- In a vessel combine pineapple chunks, salt, half of brown sugar, turmeric powder, add 2 cups of water and cook until the fruit chunks are soft.
- Heat oil in a small pan, add red chillies, coriander, cumin, fenugreek seeds, tur dal, Asafoetida until tur dal is slightly brown . Add grated coconut to the hot pan & fry for 10 seconds and take the pan off the flame.
- Grind spices, coconut and tamarind paste to very smooth consistency.
- After grinding, add it to cooked fruit chunks, add the remaining part of brown sugar and bring the curry to boil on low flame. Add salt if needed. Stir frequently and keep boiling until the curry slightly thickens.
- Garnish with chopped coriander leaves and curry leaves.