PINEAPPLE CURRY
1 MEDIUM SIZE PINEAPPLE
½ CUP COCONUT
3-4 GREEN CHILLIES
¼ Tsp CHILLY PWD
¼ Tsp TURMERIC PWD
1 LEMON SIZE JAGGERY
For Seasoning:
½ Tsp MUSTARD
1/2 Tsp CUMIN
5-6 CURRY LEAVES
2Tbsp OIL
¼ CUP FRESH CURD
PRESSURE COOK CHOPPED PINEAPPLE PIECES ALONG WITH TURMERIC PWD & CHILLY PWD
SOAK CUMIN SEEDS FOR ABOUT 5 MINS IN WARM WATER. GRIND COCONUT.
ADD THIS PASTE , JAGGERY & COOK FOR 5-10 MINS.TURN OFF THE STOVE & ADD CURD.
SEASON IT WITH MUSTARD & CURRY LEAVES.
Avial is a mixture of different kinds of vegetables cooked in coconut-curd base.
Avial lends a special festive touch to even a simple meal. I learnt this recipe from my MIL
This recipe serves 4.
1cup Ash gourd
1 cup Elephant Yam
½ cup carrot ( diced)
½ cup potato ( cubed)
½ cup French beans
3 Nos drumsticks
2 raw bananas (cubed)
½ tsp of turmeric pwd
Salt to taste
½ cup coconut
1 tsp Cumin seeds (jeera)
1 tsp of Mustard
1 cup of Curd
For garnishing :
Coriander leaves
Curry leaves
1 tbsp of coconut oil
Cut all the vegetables ,add turmeric powder & cook with enough water in a pressure cooker with just one whistle.
Meanwhile grind the following coconut , green chillies & jeera ( preferably soak in water for about 5 – 7 min)
In a broad pan pour some oil & add mustard let it spulltter add curry leaves ,toss the paste & add the boiled vegetables. Let it simmer for about 5 mins. Add salt .Once it has come to a nice boil, add curd and stir for a minute.
Garnish with coriander leaves and coconut oil
