Madhura curry

A Kerala style sweet and sour curry made with pineapple, banana, grapes and yogurt. ‘Madhuram’ in Malayalam means sweetness. As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain and grapes. This is a great side dish for a sadhya, perfect to balance your palate along with the other curries. If you are preparing this curry for a regular meal, have it alongside a spicy curry, it just blends well.

Ingredients

• 1 cup pineapple, finely chopped
•  1/2 of a ripe plantain, finely chopped/
• 10-12 red/black grapes
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 cup water
• 1/2 cup grated coconut
• 2 green chilies
• 1/4 tsp mustard seeds
• 2 tsp sugar / jaggery
• 3 tbsp yogurt
• 2-3 dry red chilies
• 1 strand curry leaves
• 2 tbsp coconut oil
• salt to taste

Method

• Grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
• Cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with 1/2 cup water. Cover and cook well until it turns mushy.
• Once cooked, mash with the back of a spoon or a masher for a thicker consistency. Add ground paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
• Further add sugar/jaggery to the curry for more sweetness per your choice and add grapes, toss well. Do not let the grapes cook as it should be crunchy.
• Turn off the flame and allow it to cool. Once slightly cooled, add yogurt and mix well.
• For tempering, in a separate pan, heat oil and splutter mustard seeds, curry leaves and dry red chilies. Pour it over the curry and serve with rice.