INGREDIENTS
Pineapple cut into small pieces – 2 cups
Tamarind – A big gooseberry size or tamarind paste – 1 teaspoon
Jaggery – A small lemon size
Turmeric Powder – a pinch
Salt – 1/2 teaspoon or as per taste
To roast and powder:
Red Chillies – 2 to 3 (medium size)
Coriander seeds – 1 tablespoon
Bengal Gram Dhal – 1 teaspoon
Black Gram Dhal – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafotida – a small piece
Sesame seeds (Til) – 1 teaspoon (Optional)
Coconut gratings – 3 tablespoons
For seasoning:
Oil – 2 teaspoon
Mustard – 1/2 teaspoon
Jeera – 1/2 teaspoon
Curry Leaves – few
DIRECTIONS
In a kadai put one teaspoon oil and fry red chillies, dhals, asafotida, til and coconut gratings till you get a nice aroma. Cool it and powder it.
Soak tamarind in little water or dilute the paste and make 1/4 cup tamarind water.
In another vessel put the pineapple pieces along with turmeric powder and add just enough water to cover them. Cook till it is soft. (You can also pressure cook it for one whistle).
When pineapple is cooked well, add tamarind water, jaggery (crush it), salt and mix well. If required add little water and make it semi liquid and bring it to boil. When it starts boiling, add the above roasted powder and mix well. Allow to cook on medium heat till desired consistency is obtained.
Season it with mustard, jeera and curry leaves.
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