PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,

kesaris etc.

It was in a Kannada wedding  that I tasted 

Pineapple Gojju-A hot,sour,sweet and tangy curry

and I fell in love with it....

And when I laid my hands on a pineapple,

I tried to prepare something like that 

but I preferred to follow the traditional  

Mangai Pachadi/Mango Puli Pachadi recipe...

And wow...It was an instant sellout indeed....

INGREDIENTS

• PINEAPPLE CHUNKS -  2-3 CUPS
• GREEN CHILLIES-3
• DRY RED CHILLIES-4
• FENUGREEK SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER -A PINCH
• JAGGERY - 1/4 CUP
• TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
• CURRY LEAVES-FEW
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut pineapple into 1 to 1 1/2 inch pieces.
• Heat the oil in a heavy bottomed kadai.
• Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
• Now,Add the pineapple chunks and saute well. 
• Add some salt to taste.
• Cook covered over low heat for 3-5 minutes.

• Now, Add the tamarind extract and enough water to the pineapple.
• Add turmeric powder,salt and sambar powder .
• Add enough water to make a slightly thick curry.
• Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
• 
  

• When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
• Now add the asafoetida powder and remove from heat.
• Garnish with curry leaves.

ORANGE PEEL KUZHAMBU /ORANGE THOL PULI PACHIDI

We all rave about the benefits of Oranges....
But we do not have a second thought before dumping the orange peel....
After knowing about the benefits that the humble orange peel has,
and after tasting this simple and tasty dish you will never throw the peel away....

Orange peel also contains considerable amounts of 

calcium, copper, magnesium, vitamin A, folate and 

other B vitamins and dietary fiber. 

They have an intense orange and bitter flavor, but the 

latter is often a clue that a food is healthy; the bitter 

taste is the result of the many flavonoids that orange

 peels contain.

INGREDIENTS

• CHOPPED ORANGE PEEL -1 CUP
• TAMARIND-1 INCH BALL
• JAGGERY -1 TEASPOON
• SAMBAR POWDER -1/2 TEASPOON
• GREEN CHILLIES-3
• DRY RED CHILLIES-3
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-A BROAD PINCH
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA- A BROAD PINCH
• CURRY LEAVES-FEW
• OIL -3 TEASPOONS
• SALT TO TASTE

INGREDIENTS

• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal ,red chillies and fenugreek seeds.
• Add the curry leaves ,slit green chillies and chopped orange peel.
• Saute well for 2 to 4 minutes in medium heat.
• Now add the tamarind extract .
• Add the sambar powder,turmeric powder and salt to taste.
• Boil well till the orange peels are done well.
• Now add the jaggery and let it simmer for a while.
• Add a dash of asafoetida .Remove from heat.
• Serve with hot rice.
• It tastes great when had as an accompaniment for curd rice.
• It has a hot,sour,bitter and sweet tang which makes the dish unique.

This is a typical Tambram dish which is not found in any restuarant menu...

Using gingelly oil enhances the flavor of this unique dish.