MADHURA PACHADI

I make 2 versions of this curry, one with pumpkin, banana, pineapple and grapes and the other with mango, banana, grapes and pineapple.

INGREDIENTS

1. Ethappazham (ripe banana) - 1(cubed)

2. Diced pineapple - 1/2 cup

3. Black grapes - 5-6

4. Ripe mango - 1(cubed)

5. Turmeric powder - 1/4 tea spoon (optional)

6. Red chilli powder - 1/4 tea sp

7. Green chillis - 2

8. Grated coconut - 1/4 cup

9. Beaten curd - 1/4 cup

10. Cumin seeds - 1 pinch

11. Mustard seeds - 1/2 tea sp

12. Jaggery - 1 table sp

13. Fenugreek - 1 pinch

14. Red chillis - 2

15. Curry leaves - 1 sprig

16. Coconut oil - 1 table sp

METHOD

1. Cook the pineapple, banana and mango with chilli powder, salt, jaggery, a little turmeric powder and 1/4 cup water.

2. Make a fine paste of coconut with the remaining turmeric powder and cumin seeds. Crush 1/4 tea sp mustard seeds in a mortar. 

3. When the fruits are cooked add coconut paste and crushed mustard seeds and cook on a low flame. Add grapes. When it starts frothing, add curd, stir and switch off the stove. Continue stirring for a minute.

4. Heat oil in a pan and splutter 1/4 tea sp mustard seeds. Fry fenugreek seeds, whole red chillis and curry leaves and pour into the curry.