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Madhura Curry/ Pineapple Plantain & Grapes Curry

Servings 8


  • 2 cups Pineapple
  • 1 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 3/4 cup Water
  • 1 tsp Salt
  • Half a ripe Plantain (chopped)
  • 1/2 cup Seedless grapes
  • 1/4 tbsp Yogurt
  • 2 tbsp Water
  • 2 tsp Sugar

For grinding:

  • 3/4 cup Grated coconut
  • 2 Green chillies
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 3-4 tbsp Water

For tempering:

  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 Dry red chillies
  • 1 sprig Curry leaves
  • 2 Shallots (optional)


  • Remove the core and prepare the pineapple into bite size pieces.
  • Place chopped pineapple, turmeric powder, red chilli powder, water and salt into a pan. Cover and cook on medium heat till the pineapple turns soft. 
  • In the meantime, grind grated coconut, green chillies, mustard seeds, cumin seeds, along with a few tablespoons of water to a smooth paste. Set it aside.
  • Open the lid, add chopped ripe plantain and give it a mix. While that is simmer, mix 2 tbsp water with 4 tbsp of yogurt. 
  • Add the ground mixture into the curry, mix well and allow it to cook for another 3-4 minutes. Dump in the grapes and sugar, stir and pour in the yogurt.Mix well and turn off the heat. 
  • For the tempering: Heat a small pan, add mustard seeds and let it splutter.Add in dry red chillies, curry leaves and sliced shallots. Sauté for a minute and add this to the curry. Serve with hot rice and enjoy!