Madhura Curry – Kerala Sadhya Special (Pineapple and Grapes Sweet Curry)

 

The sweet curry that is a must-have at special Kerala Vegetarian feasts and especially Onam Sadhya.

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♦Prep time:10min ♦Cook time:12min  ♦Total time:22min ♦Yield:(8 servings)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh, ripe, and tender-Pineapple (must be tender and sweet variety)		1 1/2 - 2 cups
Ripe plantain, peeled (Use plantains that are ripe but not overly ripe. Overly ripened plantains will not taste as good in the curry, the flavor will be off)		1 1/2 - 2 Nos
Seedless, medium-sized red grapes (rose munthiri)		1 large handful
Turmeric powder		1/2 tsp
Chili powder		1/3 tsp
Salt		1/3 - 1/2 tsp (or to taste)
Jaggery ( Optional -if the pineapple and plantain are not sweet enough on their own)		1 -2 tsp
Yogurt, beaten well (not too sour)		1/2 cup

For the Ground Coconut Paste:

Freshly grated coconut		3/4 cup
Shallots		2
Mustard seeds (see notes)		1/8 tsp
Cumin seeds		1/4 tsp

For Tempering:

Coconut oil		1 1/2 Tbsp
Mustard seeds		1/4 tsp
Dried red chillies, broken		2
Fresh curry leaves		A few

Method:

1. Chop away the outer peel of the pineapple thoroughly (including the’ eyes’ ). Also, remove the inner core. Then chop pineapple into small cubes or triangles.
2. Peel and slice the plantain vertically. Continue to chop into half-circle pieces.
3. Rinse the grapes thoroughly and place them in a bowl of water.
4. Add the chopped plantain and pineapple to an earthen pot(preferred) or regular nonstick pot. Pour enough water to just cover the pineapple and plantain slices. Don’t add too much water, we need this just to cook the plantain and pineapple tender.
5. Add turmeric, chili powder, and salt to taste.
6. Bring to a boil, then simmer till the pineapple and plantain are both cooked tender; 7-8 minutes, approximately, stirring occasionally. They should be cooked, without being overly mashed. Most of the water will dry up as well. 
7. Meanwhile, add the grated coconut, shallots, mustard seeds(see notes), and cumin to a small grinder jar, with just a little water to assist grinding. Grind to a very smooth paste.
8. Add this paste to the cooked pineapple-plantain mixture. Rinse out the mixer jar with half a cup of water and add this as well. Stir well and bring back to a simmer for 1-2 minutes more.
9. Also at this stage, add a little turmeric powder if you feel it needs more yellow color, add salt after tasting (if required). Occasionally, you might notice the curry. is not sweet enough.. in this case, you can also add a tsp or so of sugar/jaggery. If proper ripe pineapple and plantains are used, this will not be required.
10. Beat the yogurt well and then mix into the curry now. Just allow to come back to a gentle simmer and – turn off the heat.
11. In a separate pan, heat the oil for tempering. Add the mustard seeds and allow to splutter. Only once the seeds have all popped, add the dried chillies and curry leaves. Mix till they become deep and bright colored.
12. Pour this tempered oil and ingredients over the curry. Madhura curry is ready!
13. Best served after resting a while (at least 20 minutes) at room temperature. This dish should not be reheated. It is served as a side dish with rice, and other accompaniments.

Madhura Curry – Kerala Sadhya Special

Notes:

• For the coconut paste; Mustard seeds must be used only in a small quantity. I love the taste, but many do not so add only if you like.
• Chilli powder is used as a very light seasoning and mainly to balance the color of the turmeric, so don’t add too much.
• Leftovers from the fridge may be placed in the microwave and cooked on defrost mode for best results.

 

Key Ingredients: Pineapple, Plantain, Grapes, Coconut, Yoghurt, Spices, Shallot, Curry leaves, Oil and Salt.

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