The sweet curry is a must-have at special Kerala Vegetarian feasts and especially at Onam Sadhya.
Madhura Curry – Kerala Sadhya Special (Pineapple and Grapes Sweet Curry)
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:12min ♦Yield:8Servings.
A detailed introduction, and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe ⇓.
EAT AND TELL!!! Let us know if you tried– Madhura Curry – Kerala Sadhya Special
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media, please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country. ♥Thanks for visiting www.recipesaresimple.com |
Madhura Curry – Kerala Sadhya Special
Description
Madhura Curry is a unique "sweet curry" that serves as a refreshing counterpoint to the spicy and savory dishes of a traditional Kerala Sadhya (feast). Unlike a standard curry, it features a vibrant medley of ripe pineapple, sweet plantain, and juicy seedless grapes simmered in a mildly spiced, golden coconut gravy. The addition of a small amount of beaten yogurt provides a subtle tang that balances the natural sweetness of the fruits. Finished off with a tempering, this dish is as beautiful to look at as it is to eat.
Ingredients:
For the Ground Coconut paste:
For Tempering:
Instructions
-
Chop away the outer peel of the pineapple thoroughly (including the' eyes' ). Also, remove the inner core. Then chop the pineapple into small cubes or triangles.
-
Peel and slice the plantain vertically. Continue to chop into half-circle pieces.
-
Rinse the grapes thoroughly and place them in a bowl of water.
-
Add the chopped plantain and pineapple to an earthen pot(preferred) or regular nonstick pot. Pour enough water to just cover the pineapple and plantain slices. Don't add too much water, we need this just to cook the plantain and pineapple tender.
-
Add turmeric, chili powder, and salt to taste.
-
Bring to a boil, then simmer till the pineapple and plantain are both cooked tender; 7-8 minutes, approximately, stirring occasionally. They should be cooked, without being overly mashed. Most of the water will dry up as well.
-
Meanwhile, add the grated coconut, shallots, mustard seeds(see notes), and cumin to a small grinder jar, with just a little water to assist grinding. Grind to a very smooth paste.
-
Add this paste to the cooked pineapple-plantain mixture. Rinse out the mixer jar with half a cup of water and add this as well. Stir well and bring back to a simmer for 1-2 minutes more.
-
Also, at this stage, add a little turmeric powder if you feel it needs more yellow color, and add salt after tasting (if required). Occasionally, you might notice the curry. is not sweet enough. In this case, you can also add a tsp or so of sugar/jaggery. If properly ripe pineapple and plantains are used, this will not be required.
-
Beat the yogurt well and then mix it into the curry now. Just allow to come back to a gentle simmer and turn off the heat.
-
In a separate pan, heat the oil for tempering. Add the mustard seeds and allow to splutter. Only once the seeds have all popped, add the dried chillies and curry leaves. Mix till they become deep and bright colored.
-
Pour this tempered oil and ingredients over the curry. Madhura curry is ready!
-
Best served after resting a while (at least 20 minutes) at room temperature. This dish should not be reheated. It serves as a side dish with rice, and other accompaniments.
Note
- For the coconut paste, Mustard seeds must be used only in a small quantity. I love the taste, but many do not, so add only if you like.
- Chilli powder is used as a very light seasoning and mainly to balance the color of the turmeric, so don't add too much.
- Leftovers from the fridge may be placed in the microwave and cooked on defrost mode for best results.
- Key Ingredients: Pineapple, Plantain, Grapes, Coconut, Yoghurt, Spices, Shallot, Curry leaves, Oil and Salt.
