Ingredients:
½ a Ripe pineapple
3 Red chillies (broken)
¼ teaspoon Eastern Mustard seeds
A pinch Fenugreek powder
3 Green chillies
A few Curry leaves
1 litre Thick curd
½ teaspoon Eastern Turmeric powder
½ Grated coconut
1 teaspoon Eastern Cumin seeds
A pinch of Eastern Pepper powder
Salt to taste
2 tablespoons Coconut oil
Method:
1. Peel the pineapple, dice into small square pieces, removing the stem in the middle of the fruit.
2. Grind to a paste coconut and cumin seeds.
3. Place the pineapple, salt, slit green chillies and turmeric powder in a pan with very little water. Cover and cook till the pineapple is half done.
4. Pour in the ground paste and curd. Continue cooking on low fire till the kalan becomes thick. Season it with mustard seeds and red chillies in the coconut oil.
|
