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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This dish has a unique taste of the sweetness of pineapples and the spice of the masala. I found the recipe in the 'Thursday' magazine. I'm yet to try this one but it looked wonderful in the picture:) Ingredients:
2 cups fresh pineapple or 2 cups canned pineapple, cut into small pcs |
1/2 cup coconut, grated |
1 tablespoon urad dal |
1 tablespoon channa dal |
1 tablespoon sesame seeds |
3 red chilies |
2 green chilies |
1 piece tamarind pulp, soaked |
1 teaspoon chickpeas (soaked overnight) |
1 pinch hing |
salt |
1 teaspoon jaggery |
3/4 teaspoon mustard seeds |
1/4 teaspoon turmeric powder |
3 tablespoons oil |
Directions:
1. In a pan, roast the dals, sesame seeds and red chillies till they are brown.
2. Grind the roasted ingredients alongwith green chillies, hing, jaggery, turmeric powder, chickpeas and tamarind to a fine paste.
3. Set aside.
4. In a pan, heat the oil and allow the mustard seeds to splutter.
5. Add the cut pineapples and fry till they lose their moisture.
6. Add the required salt and the ground masala.
7. Add 2 cups of water and boil for about 10 minutes.
8. Serve hot or cold with chappatis.
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