I LOVE Sadya so much, I am embarrassed to write it down here, that there was an incident where everyone left the huge dining hall, next to the marriage–reception one, and the only two people left behind were yours truly and her friend and finally we were forced to stop feasting ourselves as we were asked to speed up because they had to set the table for the next batch of invitees!!! It used to be more fun when I used to attend marriages with my cousin, G chechi as both of us enjoyed and shared the embarrassment of asking for second servings of some of our favourite side dishes and one such dish was this Madhura Curry or Pineapple-Munthiri Pachadi which is curried pineapple and grapes, cooked in ground coconut paste, with a touch of curd and seasoned with coconut oil, curry leaves and mustard seeds. After having an ‘urula ’ of rice mixed with sambar (curried lentils and vegetables), a touch of this sweet fruity side dish was quite refreshing for me. Usually the preparations for the Sadya, start on the previous night of the wedding and cooking is done early in the morning to make sure that everything is ready by 10 in the morning. So by the time it is served for lunch, the fruity flavours of pineapple and grapes would have married the ground coconut, giving it a succulent texture and taste.
- 1 cup ripe pineapple, diced into small bite size pieces
- 8-10 black grapes
- ¼ tsp turmeric p/w
- A pinch of red chilly powder
- 1-2 Indian green chillies, finely chopped
- Salt to taste
- Water to cook the fruits
- 1 ½ tbsp curd
- 1 tsp sugar, if required
- ½ - ¾ cup freshly grated coconut
- 2 Indian green chillies
- 1 small piece of ginger
- A pinch of mustard seeds
- ½ tsp turmeric
- 2 tsp oil, preferably coconut oil
- ½ tsp mustard seeds
- 1-2 whole dry red chillies
- 5-6 curry leaves
- Grind grated coconut, green chillies, ginger, mustard seeds and turmeric powder into a smooth paste, in the small jar of a mixer or blender, adding some water if required and keep aside.
- In a small saucepan, cook small pineapple chunks with green chillies, turmeric powder, chilly powder and salt to taste, in some water and when the fruit is half-cooked, add the whole grapes, close the lid and cook in low flame, till the juice from the grapes comes off and blends with pineapple. Just before the grape juice colour overwhelms the yellowish-ness of the cooked pineapple, add the ground coconut mixture and cook again, in low-medium heat, till it starts to boil. Add the curd and adjust the salt and mix everything well and if the sweetness is not enough, add a tsp of sugar, stir well and turn off the stove, not letting the curd to boil. At this stage, the curry should have a medium consistency, neither thick nor thin or dry.
- In another pan, heat oil and splutter mustard seeds, dry red chillies and turn off the stove and immediately add the torn curry leaves and pour the whole things to the dish; Close the lid and let it rest for a couple of hours , allowing all the fruit flavors to gel well with the ground coconut mixture and oil . (Note: This dish takes time to blend all the flavors; so give enough resting time before serving it.)
UPDATE: For Sadya recipes check out SADYA VIBHAVANGAL - Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !