PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,

kesaris etc.

It was in a Kannada wedding  that I tasted 

Pineapple Gojju-A hot,sour,sweet and tangy curry

and I fell in love with it....

And when I laid my hands on a pineapple,

I tried to prepare something like that 

but I preferred to follow the traditional  

Mangai Pachadi/Mango Puli Pachadi recipe...

And wow...It was an instant sellout indeed....

INGREDIENTS

• PINEAPPLE CHUNKS -  2-3 CUPS
• GREEN CHILLIES-3
• DRY RED CHILLIES-4
• FENUGREEK SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER -A PINCH
• JAGGERY - 1/4 CUP
• TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
• CURRY LEAVES-FEW
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut pineapple into 1 to 1 1/2 inch pieces.
• Heat the oil in a heavy bottomed kadai.
• Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
• Now,Add the pineapple chunks and saute well. 
• Add some salt to taste.
• Cook covered over low heat for 3-5 minutes.

• Now, Add the tamarind extract and enough water to the pineapple.
• Add turmeric powder,salt and sambar powder .
• Add enough water to make a slightly thick curry.
• Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
• 
  

• When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
• Now add the asafoetida powder and remove from heat.
• Garnish with curry leaves.