Friday, August 26, 2011

Pineapple kairasa

10 slices of Pineapple - cut to chunks
1/2 cup grated coconut
2 Tbsp roasted chana dal
1 Tbsp black gram
1 Tbsp toor dal
2 tsp cumin seeds
1 tsp coriander seeds
1-2 Tbsp red chilli powder / rasam powder
1-2 tsp tamarind concentrate
2 sugar
1 Tbsp oil
2 tsp mustard seeds
2 sprigs curry leaves
1 tsp asofoetida
1/2 tsp turmeric powder
2 dry red chilli
2 Tbsp oil

1) Dry roast toor dal, black gram, cumin seeds, coriander seeds in a skillet.
2) Allow it to cool and grind along with chilli powder, coconut and 1/2 cup of water
3) In a sauce pan, heat 1 cup of water, add pineapple chunks, 1 tsp tamarind concentrate, 2 tsp sugar, 1 Tbsp chillli/rasam powder, turmeric powder. Boil it until pineapple becomes soft.
4) Add the paste and 1-2 cups of water depending on consistency. Bring to boil.
5) Check for salt. Add more tamarind/chilli powder if you want it to be more tangy/hot.
6) Heat oil in a frying pan, add mustard seeds. Once it splutters, reduce heat to medium and add asofoetida, curry leaves, dry red chilli and fry for a minute. Add it to kairasa
Serve with rice or ragi mudde

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