Pineapple-Morekuzhambu

#PineappleMorekuzhambu  #Pineapplemorekozhambu : #Pineapple is a tropical fruit whose scientific name is Ananas comosus. Pineapple has a distinct taste incomparable to any other fruit. Raw pineapple is 86% water, 13% carbohydrates, 0.5% protein and very very little amount of fat. 100 gm of raw pineapple gives 50 calories and rich source of manganese and vitamin C but insignificant amount of micronutrients. 
To know more about pineapple : Pineapple
The flesh of pineapple and its juice are widely used in culinary preparations all over the world. The cut pieces of pineapple are sold in road side snack shops in many countries. The slices dusted with black pepper powder and salt [ that too rock salt ] or red chilly powder & salt happen to be the most ideal way to consume this fruit. But our teeth would become more sensitive after tasting one or two pieces of pineapple due to its sour taste. It wouldn't be possible even to drink water after that. 
One of the tastiest pineapple I ever had was at Mathur Thottipalam in Nagarkoil district of Tamil Nadu way back in 2009 or so. I can still remember the taste.
The fresh juice extracted from pineapple is the next best way to enjoy this fruit. I have seen a special juice extractor machine in all juice shops in Kerala. The pineapple pieces are loaded at the top of the juicer and get juice at the bottom through a pipe in it. No water or any other ingredients have been added to it. The taste of the juice thus prepared happened to be heavenly with no extra ingredient.
Apart from juices I have tasted some dishes prepared from pineapple such as pineapple pudding, pineapple rasam, pineapple kesari and pineapple gravy.
I had tasted pineapple more kuzhambu or mor kuzhambu [ buttermilk gravy ] in many feasts of Kerala marriage. Their method of mor kuzhambu preparation is different. I have taken the idea but prepared pineapple mor kuzhambu [ more kuzhambu ] in my own way.

The taste of #morekuzhambu [#morkuzhambu ] varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty #morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
150 gms	Pineapple, cut into 1 in. cubes
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
small piece	Turmeric tuber [ optional ]
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu [ mor kuzhambu ].

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Heat a kadai on a stove over slow flame.
Add 1/4 cup of water. Then put a pinch of turmeric powder, 1/4 Tsp salt and pineapple cubes. Cook on slow flame till pineapple cubes become soft.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu [ mor kuzhambu ] is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pineapple morekuzhambu.
Pineapple morekuzhambu [ mor kuzhambu ] can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Note :

• After adding beaten curd into the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

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• Click once on the picture to go to the post

Vadai Morekuzhambu	vendakkai Morekuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

For other sambar and kuzhambu varieties

Sambar & Kuzhambu