Madhura Curry/ Pineapple Plantain & Grapes Curry

Onam is the harvest festival of Kerala that takes place on the first month of the Malayali calendar. And the celebrations are incomplete without the elaborate traditional feast that comprises of 20 plus dishes that includes pickles, vegetable dishes, cooked lentils, payasam, poppadom and Kerala’s signature matta rice (red rice).

And one of the unique dishes that stands out to me is Madhura Curry. It is made with pineapple, ripe plantain and grapes in a ground coconut and yogurt based sauce. Yes, it does sound more like a dessert than a side dish. But it has the perfect balance of flavours; the sweetness from the fruits, the spice from the seasonings and the addition of yogurt that adds a hint of sourness.


Madhura Curry/ Pineapple Plantain & Grapes Curry

Servings 8

Ingredients
  

  • 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)

Instructions
 

  • 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!

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