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Categories:
fresh pineapple sugar water coconut plain yogurt salt chili pepper olive oil brown mustard seeds cumin red chilies Curry shallots
Viewed: 105 - Published at: 7 years agoIngredients
- 2 cups fresh pineapple, cut into 1/2-inch cubes
- 2 tablespoons sugar
- 12 cup water
- 3 tablespoons finely grated coconut (use the frozen kind or use desiccated coconut)
- 1 cup plain yogurt
- 1 14-1 12 teaspoons salt
- 1 fresh hot green chili pepper, finely chopped (such as bird's eye)
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 12 teaspoon whole brown mustard seeds
- 14 teaspoon whole cumin seed
- 2 hot dried red chilies
- 10 fresh curry leaves or 6 fresh basil leaves
- 2 tablespoons finely sliced shallots or 2 tablespoons onions, cut into fine half rings
Method
- Bring pineapple, sugar, and 1/2 cup water to a simmer in a small pan.
- Cook over low heat, stirring often, until the liquid evaporates, about 10 minutes.
- Add the coconut and stir once or twice.
- Remove from heat and set aside to cool.
- Beat yogurt with a fork or whisk until smooth and creamy.
- Add the salt, green chili, and cooled pineapple-coconut mix.
- Stir to mix.
- Put the oil in a small frying pan over medium-high heat.
- When shimmering, scatter in the mustard seeds, cumin seeds, and red chilies.
- In a few seconds, when the mustard seeds start to pop, add the curry leaves and shallots.
- Turn heat down to medium.
- Stir and cook until the shallots start to brown.
- Pour spiced oil over yogurt and stir well to combine.
- Serve.
