Pineapple Moru Curry
A traditional Kerala curry where mixed simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 4 servings
- 1/2 Of Pineapple
- 3 nos Green chillies
- 1/4 tsp Turmeric powder
- 1 cup Coconut — grated
- 1/2 cup Curd
- 1" piece Ginger
- Curry leaves A, a few
- 2 - Red chillies (Kollamulaku)
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds (Uluva)
- Salt, to taste
Preparation
Step 1
Grind together coconut, curd, turmeric powder and ginger into a smooth paste.
Step 2
Cook pineapple pieces along with little water, green chillies, salt and turmeric powder.
Step 3
Once it is cooked, add the ground mixture.
Step 4
Heat it through.
Step 5
Do not Bring to a gentle boil.
Step 6
Take it off the heat.
Step 7
Warm the oil in a pan or a kadai.
Step 8
Let the mustard seeds crackle followed by fenugreek seeds.
Step 9
Add red chillies, ginger pieces and curry leaves.
Step 10
Pour the above seasoning into the pineapple curry.
Step 11
Goes well with rice.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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