Pineapple Kalan

Ingredients:

2 1/2 cup pineapple, chopped

1/2 tsp turmeric powder

1/4 tsp chilli powder

1/2 tsp pepper powder

1 cup grated coconut

5 green chillies

3/4 tsp cumin seeds

1- 1 1/2 cup yogurt, beaten

1/2-1 tbsp jaggery

salt to taste

1 sprig curry leaves

1 tsp mustard seeds

2 dry red chillies

1/2 tsp fenugreek seeds

1 tbsp coconut oil

Preparation:

1. Peel and chop pineapple into pieces.
2. Grind grated coconut, green chillies and cumin seeds together to a paste adding 1/2 cup of water and keep it aside.
3. In a clay pot, add chopped pineapple, turmeric powder, chilli powder, pepper powder, salt and enough water and cook covered at medium flame until the pieces are cooked.
4. Reduce the flame to low and add beaten yogurt and stir continuously to avoid curdles and heat through for 4-5 minutes.
5. Add jaggery into this and mix well.
6. Then add ground coconut paste and 1/4 cup of water and mix well and cook for 5 minutes. Adjust the salt and switch off the flame.
7. Heat coconut oil in a small pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and fry.
8. Pour this seasoning over the curry and mix well. Keep it covered till ready to serve and then serve with rice…

Recipe Source: Instagram