Ingredients:
1 cup ripe pineapple, cut into small pieces
1 ripe plantain / banana / ethapazham, cut into pieces
1/2 tsp turmeric powder
1/2-1 tsp chilli powder
1 1/2 – 2 tbsp grated jaggery
salt to taste
1 cup grated coconut
1 green chilli (optional)
1/2 cup less sour yogurt, beaten
1 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves
1 tbsp coconut oil
Preparation:
- In a thick bottomed pan, add pineapple pieces, banana, turmeric powder, chilli powder, grated jaggery, salt and 1 1/2 cup of water and cook covered till done.
- Switch off the flame and allow it to cool and then grind well it to a paste and keep it aside.
- Grind together grated coconut and green chilli to a fine paste adding little water.
- In a bowl, add pineapple-banana paste and ground coconut and mix well.
- Add beaten yogurt and mix well. Adjust the salt.
- Heat coconut oil in a pan and splutter mustard seeds and dry red chillies and curry leaves.
- Add this seasoning to the curry and mix well. Serve with rice….
Recipe Source: Magic Oven
