Pineapple Curry / Pineapple Pulisseri for Onam

Pineapple Curry / Pineapple Pulisseri

Serves: 3

Ingredients

Pineapple - 1 cup ( 200 g ), diced to cubes ( smaller or bigger pieces – depending on choice)
Water - 1 cup / 200 ml
Green chilly – 1 small, slit lengthwise
Salt to taste ( or 1/2 teaspoon )
Turmeric powder – A pinch

For coconut paste:

Grated coconut – 5 - 6 tablespoon (60 - 70 g)
Chilly powder – 3/4 teaspoon
Turmeric powder – ¼ teaspoon
Water - 2 tablespoon

For seasoning:

Cooking oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Jeera ( cumin seeds ) – ½ teaspoon
Fenugreek seeds ( methi ) - 1/4 teaspoon ( optional )
Curry leaves – 1 spring (6 nos)

Method


Grind coconut , turmeric powder and chilli powder to a smooth paste ( with minimum water) in a mixer and keep aside.

Boil pineapple pieces with 1 cup / 200 ml of water, green chilly and salt. When it is cooked ( approximately 10 - 15 minutes ), add the ground coconut paste , mix it well and cook for some more time on a very low heat ( approximately 8 - 10 minutes).

For the seasoning:

In a frying pan , heat oil. Add mustard seeds. When they sputter, add jeera, fenugreek ( optional ) and curry leaves. Fry for 2 minutes and pour this seasoning over pineapple curry .

Tips: This makes an excellent side dish with rice. Some add curd to this preparation; but I decided not - as the curry already got a tangy taste from the pineapple.

Mathi Fry ( Sardine Fry )

Mathi Fry ( Sardine Fry )

Mathi / Chaala / Sardine fry is very popular in Kerala Cuisine. Goes well with Choru ( rice ) and Meen curry ( fish curry ).

Makes: 10
Serves: 2 - 3

You will need

10 mathi / sardine
100 ml oil for frying

For the marinade:

1 tablespoon lemon juice or 1 tablespoon vinegar
1 teaspoon red chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt to taste

Mix all the ingredients well and keep aside.

Method

Wash and clean mathi. Add 1 teaspoon salt ( or kalluppu ) and wash well. Drain out water completely and wipe with a kitchen towel.

Marinate mathi with above ingredients ( do not add extra water ) and keep aside for half an hour.

In a pan or kadai, heat oil. Reduce heat to medium and deep fry mathi ( 4 - 5 mathi at a time ) in batches till golden brown on both sides.

Serve with rice ( choru ), fish curry, thoran and rasam.

Health Benefits of Mathi / Sardine

Sardines are considered as brain food because the omega-3 fatty acids in sardines are important for the brain memory and performance.

Sardines omega-3 fatty acids help reduce inflammation and therefore beneficial to those people suffering from joint problems like arthritis.

Sardines are high in calcium and vitamin D which help promote stronger bones.

Sardines contain Coenzyme Q10 (CoQ10) an antioxidant that is enhances physical energy and cardiovascular health. Coenzyme Q10 is beneficial for those people with hypertension and heart abnormalities.

Sardines are also an excellent source of tryptophan, an essential amino acid.

The high protein content of sardines helps to promote a feeling of fullness and the lack of carbohydrates helps to keep blood sugars stable.

Snacks for Onam

Banana Chips, Sarkkarapuratti & Kaya Nurukku

Onam is an exclusive local festival of state of Kerala. It marks the homecoming of mythological King Mahabali and is an annual harvest festival. It is a popular festival among the cultural repertoire of Malayalees, and falls in the Malayalam month of Chingam (August/September as per the Gregorian calendar), the first month of the Malayalam calendar, and lasts for ten days. Traditionally celebrated as a harvest festival, mythologically it is linked to Malayalee–Hindu folktales; but Onam is celebrated by people of all religions .

Featured here are photos of Banana chips , Kaya Nurukku and Sarkarapuratti. These three are inevitable ingredients in any ''Onam meal ".

Sarkaraputatti (Fried- thick slices of unripe banana wrapped in jaggery, cardamom powder and a dash of dry ginger powder ( chukkupodi ) and light brown in color.

Hing ( asafoetida ) Chutney / Hinga Thambeli

Hing ( asafoetida ) Chutney / Hinga Thambeli

This is a popular chutney in Mangalorean cuisine. Easy to prepare and very tasty ( but the taste is completely different from normal coconut chutney ). Goes well with dosa ( polo ), idli, santhan, vada, pakoda, bonda, bajji ..

Serves: 2 - 3

You will need

1 teaspoon oil
3 red chillies
1/4 teaspoon hing
1 cup ( 125 g ) grated coconut
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )
1 tablespoon water

For Seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
4 curry leaves

Method

Heat oil in a small pan. Add red chillies and hing ( asafoetida ). Fry on a low heat for 3 - 4 minutes or till nice aroma of hing and a slight color change on red chillies.

Grind this hing - red chilies mixture with grated coconut, tamarind paste, salt and water ( do not add more water ). Make thick and smooth paste. Transfer hing chutney to another bowl.

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they are sputtering add curry leaves. Saute for 2 minutes. Pour seasoning over hing chutney and serve with idli, dosa, ....