pineapple pachadi/madhura curry
Pineapple – 1 medium size
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..
Green gram(cheru payar)-1cup
Dry red chilly-3
Curry leaves-1 string
Salt -to taste
Soak the green gram for half an hour.
Wash it properly and pressure cook by adding 1/2 cup of water and salt .
One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.
For puzhukku green gram should be cooked well..
When its ready keep aside
Now crush red chilly,green chilly,garlic(opt) and small onion together .Dont make them paste ..
Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.
When done add cooked green gram and mix well ..Check the salt .
Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.
Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves
Serve with Kanji ..Its a good combination 🙂
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Toor daal(sambar parippu)-3/4cup
Dry red chilly -4 or (crushed chilly -2 tsp)
Turmeric powder-one pinch
Curry leaves-1 string
Small Onion -10 no
Soak dal for 10 minutes ..
Pressure cook dal and tomato along with water turmeric powder and salt ..One whistle is enough..
Then crush small onion and chilly together.
Heat oil in a kadai and add the chilly- onion mix and curry leaves ..Saute them well in medium flame…
At least for 5 mins and then add the cooked daal and tomato …Mix well and allow the curry to boil for 5 mins …
Check the salt.
Simple but yummy dal curry is ready with in no time ..Serve it with rice ,chapati etc….
Dal curry with rice, curd and pickle is a very nice combination ……
U can also make daal curry without tomato with the same recipe..