This is a karnataka speciality that is a must have dish during weddings. A sweet, sour, spicy side dish goes well with some hot rice and ghee. I just prefer having it on its own…. Very addictive!!!
1 1/2 cup – Pineapple, chopped
1/4 cup – Fresh or dry coconut
2 tbsp – Urad dal
1 tbsp – tamarind paste
4 to 5 – Dry red chillies (i have used Byadgi, as it gives out bright red colour)
2 tbsps – Jaggery
Salt to taste
1 tsp – Rai
10 to 12 – Curry leaves
2 tbsp – Oil
In a kadhai dry roast urad dal and set aside. Dry roast the coconut till it turn slightly brown. Make sure not to burn it. Roast the red chillies with just a drop of oil.
Grind the above roasted, urad dal, red chillies, coconut and tamarind paste into a smooth paste, using water as much as it is required.
In the kadhai heat oil, add rai and let it crackle. Add curry leaves, let it crisp up. Add pineapple chunks and saute it till it softens and the edges start browning. At this point add the ground paste, 2 cups of water, salt and jaggery.
Boil it for 10 mins on a low heat, till the gravy turns thick.
Store refrigerated in an airtight jar. Serve it hot with steaming hot rice and ghee.
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