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Madhura Curry

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Ingredients

Adjust Servings:

	1 cup Pineapple pieces
	2 Small banana
	10 Black seedless grapes
	2 tsp Ghee
	1/4 tsp Turmeric powder
	1/2 tsp Chilli powder
	2 tsp Sugar
	To taste Salt
	2 tsp Yogurt
	1/4 cup Water
	FOR THE MASALA
	1/2 cup Fresh coconut
	2 Green chillies
	1/8 tsp Mustard seeds
	FOR TEMPERING
	1Tbsp Coconut oil
	1 tsp Mustard seeds
	4 Red chillies
	Few Curry leaves

Madhura Curry

Name: Madhura Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Pineapple pieces: 1 cup; Small banana: 2; Black seedless grapes: 10; Ghee: 2 tsp; Turmeric powder: 1/4 tsp; Chilli powder: 1/2 tsp; Sugar: 2 tsp; Salt : To taste; Yogurt: 2 tsp; Water: 1/4 cup; Fresh coconut: 1/2 cup; Green chillies: 2; Mustard seeds: 1/8 tsp; Coconut oil: 1Tbsp; Mustard seeds: 1 tsp; Red chillies: 4; Curry leaves: Few

Cuisine:

Indian

20 mins
Serves 4
Easy

Ingredients

1 cup Pineapple pieces
2 Small banana
10 Black seedless grapes
2 tsp Ghee
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
2 tsp Sugar
To taste Salt
2 tsp Yogurt
1/4 cup Water
FOR THE MASALA
1/2 cup Fresh coconut
2 Green chillies
1/8 tsp Mustard seeds
FOR TEMPERING
1Tbsp Coconut oil
1 tsp Mustard seeds
4 Red chillies
Few Curry leaves

Directions

After cooking elaborate thali recipes of tamilnadu-Iyengar elai saapaadu and Madwa Brahmin oota from Karnataka, our neighbouring state Kerala couldn’t be left behind. So decided to cook some of their delicacies. We can see the similarities to our own cuisine, like molagootal is more like our kootu, Mor kootan is again similar to our Mor kuzhambu, Thoran is like our Karimadhu. One recipe which I had never eaten is this fruit pachadi Madhura curry. I just loved the name when I was searching for kerala recipes, I came upon this blog Kothiyavunu and then one look at the ingredients and I knew I would love this.In the Kerala thali shown below, I have served in the following order. In the cups it is, Madhura cury, Vellari pachadi, Molagootal, Mor kootan, Rasam

Next on the upper side of the leaf are Puli Inji, Chenai Masiyal, Beans carrot Thoran, Avial and Paruppu Payasam

The side of the leaf nearer to you has small plantain, pappadam,rice, Vadai and curd and this was an amazing delicious lunch

Madhura curry has a little bit of sweetness from the fruits that are used and spicy with the chilli powder and chillies that go into it. I thought my family might not approve of the taste but they simply loved it. Try this out and you will love it too

Steps

1 Done	Remove the skin of the pineapple. Cut the pineapple and banana into small cubes
2 Done	Heat ghee in a pan add pineapple pieces, turmeric powder, chilli powder and 1 tbsp of water, salt and cook on medium flame, stirring often till the fruit is half cooked
3 Done	Now add the banana and the grapes, mix well, add some more water, close with a lid and cook on low flame till it is properly cooked
4 Done	Meanwhile grind together the coconut, mustard seeds and green chillies with minimum water into a smooth paste
5 Done	Once the fruits starts turning mushy add the ground masala, mix well and cook on low flame for 2 minutes
6 Done	Add sugar and check for salt. Mix in the yogurt and switch off the fire
7 Done	Heat coconut oil in a pan, add mustard seeds and once it splutters add red chillies and fry for few seconds. Add curry leaves, mix well and switch off the fire. Pour this on the prepared curry

Madhura Curry

Veena

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Course Side Dish

Cuisine Indian

Calories 735 kcal

Ingredients

FOR THE MASALA

1/2 Cup Fresh coconut
2 Green chillies
1/8 tsp Mustard seeds

FOR THE CURRY

1 Cup Pineapple
2 Banana Small
10 Black grapes
2 tsp Ghee
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
2 tsp Sugar
2 tsp Yogurt
1/4 Cup Water
To Taste Salt

FOR THE TEMPERING

1 Tbsp Coconut oil
1 tsp Mustard seeds
Few Curry leaves

Instructions

Remove the skin of the pineapple. Cut the pineapple and banana into small cubes
Heat ghee in a pan add pineapple pieces, turmeric powder, chilli powder and 1 tbsp of water, salt and cook on medium flame, stirring often till the fruit is half cooked
Now add the banana and the grapes, mix well, add some more water, close with a lid and cook on low flame till it is properly cooked
Meanwhile grind together the coconut, mustard seeds and green chillies with minimum water into a smooth paste
Once the fruits starts turning mushy add the ground masala, mix well and cook on low flame for 2 minutes
Add sugar and check for salt. Mix in the yogurt and switch off the fire
Heat coconut oil in a pan, add mustard seeds and once it splutters add red chillies and fry for few seconds. Add curry leaves, mix well and switch off the fire. Pour this on the prepared curry

Nutrition

Sodium: 339mgCalcium: 77mgVitamin C: 112mgVitamin A: 567IUSugar: 60gFiber: 16gPotassium: 1271mgCholesterol: 28mgCalories: 735kcalSaturated Fat: 31gFat: 40gProtein: 7gCarbohydrates: 100gIron: 3mg

Tried this recipe?Let us know how it was!

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14 Comments Hide Comments

Very nice dish and a sumptuous kerala lunch.

Yummy Spread.. Always loves elai sappadu!!

You are teasing the palate of your readers by posting daily yummy items from different cuisines that they can only see from pictures but cannot have a spoonful!!Well done and keep it up.
The blog layout is clutter free and nice to see.

Very nice and delicious

Wow Veena, this is one stunning display of Kerala Thali…the whole setup looks awesome..I love Kerala cuisine and you have done an excellent job!

Wow , what a beautiful spread . Bookmarking, you know I love to create spreads .

This Kerala thali looks beautiful Veena. Loved all your thalis this week. Madura curry sounds so yum with all the fruits..

Madhura curry sounds very interesting with those fruits, sounds like a fingerlicking goodness curry.

Wow ! so many fruits in the curry. Love it.

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