Tuesday, March 1, 2011

"PINEAPPLE PLANTAIN RAISINS YOGHURT CURRY/ MADHURA PINEAPPLE MUNTHIRI PACCHADI (TRIVANDRUM STYLE)"


Pineapple (finely chopped) - 1 cup
Plantains ripe (chopped) - 1 cup
Raisins - 1 tabs
Yoghurt - ¾ cup
Salt - to taste
Coconut Oil - 2 tabs
Coriander Leaves (chopped/optional) - 1 spring
Cashew nuts Crushed (optional) - 2 tsp.
Grated Coconut - 1/2cup
Mustard seeds - 1 tsp.
Red chilly - 4 no s
Curry leaves - 1 spring


How to Prepare:

1. In a nonstick pan, cook the chopped pineapple first by adding turmeric powder and a bit salt and 2 tsp. of water ,when it half cooked add the chopped plantains and raisins and sauté together and wait until it becomes tender and soft and the water drains out.


2. In a blender grind the grated coconut and ½ tsp. of mustard seeds make a thick paste and add this paste to the pan when the things are cooked and also add a 2 tsp. of sugar and mix well ,adjust the salt and sugar, turn off the flame.


3. Add yoghurt beaten to this texture and mix together.


4. Take a small pan ,add coconut oil ,when it gets hot add mustard seeds ,when it splutters add dry red chilly and curry leaves sauté well ,turn off the flame and add this seasoning on the top of above sweet pineapple texture.


5. Garnish with chopped coriander leaves and crushed cashew nuts which is optional, enjoy with rice.