Ingredients:
2-3 Mangoes OR 3 cups cubed pineapples
1 cup Grated coconut
2 tsp coriander seeds
2 tsp urad dal
2 1/2 tsp Sesame seeds
10 Dry red chilies,
3 tbsp Jaggery
1tsp Tamarind paste
salt to taste
Seasoning
1-2 tsp Oil
1/2 tsp Mustard seeds
1 sprig Curry leaves
Method:
Cube the mangoes/pineapple. Cook with salt, green chille, jaggery and water for about 5 mins.
In the meantime, in a skillet, dry roast sesame seeds ( it roasts real quick), coriander seeds, urad dal and red chilies. Grind roasted ingredients together with coconut, tamarind paste and salt with very little water to a coarse paste. Add the masala paste to the cooked mangoes/pineapple and bring this curry to desired consistence ( this should have enough gravy to coat the pineapple well) and simmer it for about 5 mins.
Heat oil and temper with mustard seeds, red chillies and curry leaves . Serve hot with rice.
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