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Pineapple Grapes Sweet Curry

Updated: May 20


Pineapple Grapes Sweet Curry Recipe

Total Cooking Time

35 minutes

Level

Intermediate

Number of servings

6

Pineapple Munthiri Pachadi (Pineapple Grapes Curry) is a delightful and traditional South Indian dish that combines the sweet and tangy flavors of pineapple and grapes. This dish is an integral part of South Indian cuisine, particularly in the state of Kerala, where it is often served as a side dish during festive occasions and special feasts. The unique blend of flavors and textures in Pineapple Munthiri Pachadi makes it a favorite among both locals and those who have had the pleasure of experiencing this culinary delight. In this recipe, we will find the  ingredients, preparation, and significance of Pineapple Munthiri Pachadi in South Indian cuisine. The culinary traditions of South India are rich and diverse, influenced by a combination of indigenous ingredients and cultural interactions with various communities over centuries. Pineapple Munthiri Pachadi has its roots in these traditions and is a testament to the region's love for combining contrasting flavors to create unique and harmonious dishes. The term "Pachadi" in South Indian cuisine typically refers to a variety of condiments, chutneys, or side dishes that incorporate fruits, vegetables, or lentils. Pineapple Munthiri Pachadi is a fusion of sweet and tangy flavors, representing the balance and diversity often found in South Indian cooking.

Ingredients:


  1. Pineapple: The star of the dish, pineapple provides the sweet and tangy flavor profile that defines Pineapple Munthiri Pachadi. Fresh and ripe pineapple is preferred for its natural sweetness and juiciness.

  2. Grapes(Munthiri): Grapes provide a delightful contrast to the dish.

  3. Jaggery: Jaggery, a traditional South Indian sweetener made from sugarcane or palm sap, is used to enhance the sweetness of the pachadi. It also provides a subtle earthy flavor that complements the pineapple.

  4. Coconut: Freshly grated coconut is a crucial ingredient in Pineapple Munthiri Pachadi, contributing to its creamy texture and tropical taste.

  5. Turmeric Powder: A touch of turmeric powder or dried red chilies is added to give the pachadi a hint of spiciness, balancing the sweetness and tanginess of the pineapple

  6. Mustard Seeds: Mustard seeds are a common seasoning in South Indian cuisine, imparting a mild pungency and crunch when tempered in oil.

  7. Curry Leaves: Curry leaves are a fragrant herb used in South Indian cooking, adding a unique aroma and flavor to the pachadi.

  8. Coconut Oil: Coconut oil is used for tempering the mustard seeds, dry red chillies and curry leaves, adding richness and depth to the dish.


Preparation:

The preparation of Pineapple Munthiri Pachadi involves several steps to achieve the perfect balance of flavors and textures. Here's a step-by-step guide:

  1. Prepare the Pineapple: Start by peeling and cutting the pineapple into small, bite-sized pieces. Ensure the pineapple is ripe and juicy for the best flavor.

  2. Add Pineapple: Add the prepared pineapple pieces to the pan and boil them for a 10 - 12 minutes until they become slightly tender. Be careful not to overcook; you want to retain some of the pineapple's natural crunch.

  3. Coconut ground paste : Grind grated coconut, cumin seeds, mustard seeds, and green chilli with some water. The coconut adds creaminess and a tropical touch to the pachadi.

  4. Add Jaggery: Add grated jaggery to the pineapple curry. The jaggery will enhance the sweetness. Stir well to combine these flavors.

  5. Simmer: Let the mixture simmer on low heat, allowing all the flavors to meld together. Stir occasionally to prevent sticking or burning.

  6. Tempering of the curry : In a tadka, heat coconut oil and splutter mustard seeds. Then add dry red chillies followed by curry leaves. Allow them to sizzle and release their aroma. Then, pour this mixture over the simmering pineapple mixture.

  7. Adjust Seasoning: Taste the pachadi and adjust the sweetness, tanginess, and spiciness according to your preference by adding more jaggery, or green chilli.

  8. Serve: Once the Pineapple Munthiri Pachadi reaches the desired consistency and flavor, remove it from heat and let it cool slightly. It can be served warm or at room temperature as a side dish alongside a South Indian meal.


Significance in South Indian Cuisine:

Pineapple Munthiri Pachadi holds a special place in South Indian cuisine and culture for several reasons:

  1. Festive Occasions: This dish is often prepared during festivals and special occasions, such as Onam and Vishu in Kerala. Its vibrant colors and delicious taste make it a festive favorite.

  2. Balanced Flavors: Pineapple Munthiri Pachadi exemplifies the South Indian culinary philosophy of balancing flavors. It combines sweet, tangy, and spicy elements in a harmonious way.

  3. Cultural Heritage: The use of traditional ingredients like jaggery, curry leaves, and mustard seeds connects the dish to South India's cultural heritage, preserving culinary traditions passed down through generations.

  4. Versatility: While it is commonly served as a side dish, Pineapple Munthiri Pachadi can also be enjoyed on its own or with steamed rice, making it a versatile addition to any South Indian meal.

  5. Nutritional Value: Pineapple, cashew nuts, and coconut are nutritious ingredients, rich in vitamins, minerals, and healthy fats, making this pachadi not just delicious but also nutritious. Pineapple Munthiri Pachadi is a delightful and culturally significant dish in South Indian cuisine. Its unique blend of sweet and tangy pineapple, creamy coconut, and aromatic spices creates a symphony of flavors that captivates the taste buds. This dish not only showcases the culinary richness of South India but also reflects the region's tradition of celebrating food as an integral part of its culture. Whether served during festivals, special occasions, or as a part of everyday meals, Pineapple Munthiri Pachadi continues to be a beloved dish that represents the essence of South Indian cooking – a harmonious fusion of diverse flavors and ingredients. So, the next time you have the opportunity to savor this delicacy, relish the cultural heritage and the culinary expertise that go into creating this sweet and tangy masterpiece.

Equipment's Used :

  1. Pan

  2. Knife

  3. Chopping board

  4. Mixer grinder

  5. Spatula

  6. Tadka


Ingredients


  1. Pineapple – 1 cup, cut into small cubes

  2. Seedless black grapes – 10

  3. Turmeric powder – 1/4 tsp

  4. Green chilies – 1, slit

  5. Water – 1/4 cup

  6. Curd - 1/4 cup

  7. Jaggery powder – 2 tsp

  8. Salt – to taste

For ground paste :

  1. Grated coconut – 1/2 cup

  2. Cumin seeds – 1/4 teaspoon

  3. Mustard seeds – 1/4 teaspoon

  4. Water - 2 tablespoon

For tempering :

  1. Coconut oil – 1 tablespoon

  2. Mustard seeds- 1/2 teaspoon

  3. Dry red chilies – 2

  4. Curry leaves – 1 sprig


Method of preparation


  1. Take a pan, add the pineapple cubes, turmeric powder, green chilies and salt. Add less than 1/4 cup of water to the same pan. Do not add more water, as water will ooze out from the pineapple while cooking.

  2. Cover the pan with a lid and cook the pineapple till it is half-done, about 10 – 12 minutes at medium heat, then add the grapes. Close the lid and cook till the grapes become tender. Don’t over-cook the grapes in order to retain their color and shape.

  3. Add Jaggery powder to the pineapple mix.

  4. Using a mixer, grind together grated coconut, mustard seeds, and cumin seeds with 2 tablespoon of water to make it a fine paste.

  5. Add the ground coconut mixture to the cooked pineapple-grape mixture.

  6. Mix well and cook for a few minutes in medium flame, until the raw taste of coconut is gone.

  7. Now add curd, when the curry is  slightly cooled. Taste the salt and add more based on your preference.

  8. Heat coconut oil in tadka and splutter mustard seeds, followed by dry red chillies and curry leaves. Do not burn.

  9. Pour it over the prepared pachadi and mix well.

  10. Serve hot with steamed rice or boiled rice and enjoy this sweet and tangy dish.

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