Prep 10 mins
Cook 30 mins
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:)
- 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
- 1 teaspoon jaggery
- 3⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon turmeric powder
- 3 tablespoons oil
- In a pan, roast the dals, sesame seeds and red chillies till they are brown.
- Grind the roasted ingredients alongwith green chillies, hing, jaggery, turmeric powder, chickpeas and tamarind to a fine paste.
- Set aside.
- In a pan, heat the oil and allow the mustard seeds to splutter.
- Add the cut pineapples and fry till they lose their moisture.
- Add the required salt and the ground masala.
- Add 2 cups of water and boil for about 10 minutes.
- Serve hot or cold with chappatis.