Tuesday, December 7, 2010
Pineapple: 1 cup (finely chopped)
Coconut: 1/2 cup
Green chillies: 3-4
Pepper cons: 4-5
Red chillies: 2-3
Cumin seeds: 1 tea spoon
Mustard seeds: 1 tea spoon
Urad dhal: 1 tea spoon
Asafoetida: 1 tinge
Cilantro for garnishing
Step1: Cook pineapple in boiling water until it turns soft.
Step2: Grind coconut, green chillies, pepper cons.
Step3: After the pineapple cools down, transfer it to a blender and blend it into a fine paste.
Step4: Mix the coconut, green chillies and pepper cons paste with the pineapple and heat the mixture for 5 minutes.
Step5: For tempering use mustard seeds, cumin seeds, urad dhal, asafoetida and red chillies.
Add few chunks for pineapple and garnish with cilantro.