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Ingredients (Measurement Conversion Calculator) Oil - 4-5 Tablespoon, for frying
Chick peas - 2 Tablespoons
Tamarind paste - 0.5 teaspoon
Urad dal - 1 Tablespoon
Coconut - half, grated
Green chillies - 2
Turmeric powder - 0.25 teaspoon
Mustard seeds - 1 teaspoo
Pineapple - 1, crushed
Asafoetida - 0.25 teaspoon
Jaggery - 1 OR Brown Sugar - 1 Tablespoon
Salt - to taste
Red chillies - 3
Sesame seeds - 1 teaspoon
Directions
Dry fry sesame seeds, urad dal, chick peas, red chillies and asafoetida till they all turn brown (frying time 5-6 mins). Blend the fried ingredients with green chillies, chick peas, tamarind paste, jaggery (or brown sugar) and grated coconut to a smooth paste. Add little water while grinding. In the meantime, keep oil in a kadai and let it heat for a minute. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. Then put the crushed pineapple to it and fry the pineapple for about 15 mins approximately. Later on, add the blended paste to the fried pineapple and fry further for 10 mins. Add salt according to taste
Remove kadai from the heat. Serve with chapatis or rice and rasam, and can be served hot or cold.
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Pulses item, suitable for vegetarians, served as main course
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