Pineapple-Mint-Chutney

#PineappleMintChutney :
#Pineapple is full of nutrients and rich in antioxidants. The enzymes present in it helps in digestion. It may boost immunity and suppress inflammation. It may ease symptoms of arthritis. 100 gms of raw pineapple gives 50 calories, rich source of Manganese [ 44% ] and Vitamin C [ 58 % ] and very low in fat.
Actually, eating fresh and juicy slices of pineapple with a dash of pepper powder / chilly powder is the best way to enjoy the fruit. The aroma & flavor of it is so refreshing and its sweet & tangy taste invite you to indulge more. But after eating one or two pieces the teeth would become so sensitive and very painful to bite anything anymore after that. So the next best option is making juice. Fresh juice made from pineapple without adding anything is unique in taste and can say undoubtedly that pineapple juice is the queen of all juices.
Last week I got an unripe pineapple which was bland in taste and was devoid of its usual sweet & tangy taste. So I made Pineapple mor kuzhambu from one half of that fruit and saved remaining portion in the refrigerator. Then I decided to prepare a chutney from that saved pineapple along with Pudhina [ mint ] as an apt accompaniment to Idli. Nowadays. I tend to include #pudhina [ #mint ] leaves in all the dishes I prepare as I have a wide green bed of mint in my garden.
I thought that the aroma and zing flavor of #Pudina [ #Mint ] and sweet & sour taste of pineapple would lift the taste of chutney to a different level. As imagined the outcome hadn't failed me and it was a sweet success. The chutney has become an instant hit among my family and nobody could figure out from which ingredient the chutney was made of!!

Ingredients :
15 - 20	Pineapple cubes of 1 in.
1/3 cup	Pudina leaves [ Mint ]
12 - 15	Curry leaves [ Optional ]
1/2 inch long	Turmeric tuber*
2 - 3	Red chilly [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Black gram
1 Tsp	Horse gram
3 Tbsp	Coconut scrapings
1 Tsp	Flax seed
2 Tsp	Ginger chopped
6 -10	Black pepper corns
1/2 Tsp	Jaggery [ optional ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

* If turmeric tuber is not available then take 1/4 Tsp of turmeric powder.

Method :
Clean pudhina leaves [ mint ] and curry leaves in water two or three times.
Drain the water and set aside.

Take 1 1/2 Tbsp of water in a pressure cooker and add chopped pineapple pieces and nicely chopped turmeric tuber.
Pressure cook for two whistles on high flame.
Turn off the stove and release pressure immediately.
Keep aside.

Heat a kadai with half a teaspoon of oil on slow flame.
Add red chilly and asafoetida [ perungayam ] once oil starts fuming.
Fry red chilly till its color changes to dark red.
Remove them and place it into a dry bowl.
Fry black pepper till it starts spluttering.
Transfer into the same bowl.

Now add half a teaspoon of oil and then add black gram.
Keep stirring for a minute and then add horse gram.
Continuously stir till black gram turns golden brown and horse gram starts crackling.
Transfer into the same bowl.

Roast flax seeds till it crackles and transfer into the same bowl.

Allow them to cool down to room temperature.

Now take all roasted ingredients into a mixie jar along with salt and coconut scrapings.
Run the mixer grinder without adding water.
Now transfer cooked pineapple along with water from pressure cooker into the mixie jar.
Add pudhina leaves, curry leaves and jaggery also. 
Grind into a smooth paste adding enough water.
Adjust salt and Transfer into a serving bowl.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai.

This chutney can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or any favorite vegetable curry of ones choice.





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Vallarai [ centella ] chutney	Poduthalai thuvaiyal	Capsicum Chutney	Muttacos [ Cabbage ] chutney
Katharikkai [ Brinjal ] chutney	Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal	Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index

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

• Hover cursor over the picture to know the name of the recipe
• 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

Papaya-Pineapple-Salad

#PapayaPineappleSalad : Semi ripe [ a stage between ripe and raw ] #Pineapple and #Papaya has been used to prepare this tasty crunchy salad.
The #salad can be consumed as it is for the breakfast or as an evening snack. It also goes well with lunch.

Ingredients :
big piece	Papaya [ semi ripe ]
3 or 4 slices	Pineapple [ semi ripe ]
5 - 6	Vallarai leaves [ optional ]
1 tbsp	Coriander leaves chopped
7 - 8	Mint leaves, chop nicely
1	Green chilly nicely chopped
1/4 Tsp	Pepper powder
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Lemon juice [ adjust ]

Method :

Chop pineapple and papaya into thin julians.

Take all the ingredients in a vessel and toss well.

Adjust salt and lemon juice.

Tasty and crunchy salad is ready.

Enjoy!!

You might like to try

• Hover cursor over the picture to know the name of the salad
• Click once to go to the post

Shrikhand

#Shrikand : Last time when I went to Mumbai I had a chance to relish a Gujarath thali in a famous restaurant. In the end the waiter asked whether I would like to have Ice cream or Shrikhand. I opted for Shrikhand. I used to take curd with sugar and rose essence mixture after lunch at home. That Shrikahand had the same taste but the texture was just like an ice cream. I learned that it is made with hung curd. So I decided to try it out. Let us see how I prepared.

Ingredients :
Curd                                      : 1/2 Cup
Rose Essence                         : 1 drop
Sugar Powder                        : 1 Tbsp
Saffron strands                       : 4 to 6

To Decorate :
Pineapple pieces and Pomegranate.

Method :
Strain fresh curd through a tea filter or muslin cloth.
Keep inside the fridge to avoid becoming sour.
Allow to completely drain out excess water.

Then take out the hung curd and transfer into a small cup.
Add rose essence, saffron strands and sugar.
Mix well with a spoon and decorate with pineapple pieces and pomegranate pearls.

Enjoy after a good meal.





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