PINEAPPLE & GRAPES MADHURA CURRY

     Pineapple & Grapes Madhura Curry - is a traditional Kerala Curry prepared especially for a Sadhya. A Sweet & Spicy Curry prepared with a combination of ripe fruits like Pineapple, Grapes & Nendhra Banana(Nendhra Pazham/Ethapazham).  The Sweetness from the fruits, along with the Spiciness from the Seasoning and a mild Sour taste from Curd/Yogurt makes this Madhura Curry a unique addition in Sadhya.
     Madhura means Sweetness in Malayalam and this Curry is named so as the note of overwhelming sweetness overrules other tastes in this curry.  If you are literally in a mood for a sweet side dish, then this Madhura Curry does total justice to your taste buds.  Sadhya Vibhavangal is always served with the rule of balancing the tastes, so every Sadhya item would somewhere or the other balance one particular taste playing its part to balance the overall taste.
      It is only three years back I tasted this Madhura Curry in a Sadhya.  A sweet & mildly spiced Curry caught my attention as I am a big fan of Curries with a Sweet note. Looking into the ingredients confirmed that it ought to be sweet and the taste assured me that it was prepared like Pachadi.  Needless to say that this Pineapple & Grapes Madhura Curry is additionally sweetened with Jaggery/Sugar too.  Madhura Curry is an absolute must-have addition in a Sadhya Menu and if you are preparing this dish for a regular Lunch, combine it with Parippu Curries or Spicy Curries for a complete Lunch Menu

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Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15-20 Minutes

HOW TO MAKE PINEAPPLE, NENDHRAPAZHAM & GRAPES MADHURA CURRY

PINEAPPLE & GRAPES MADHURA CURRY

INGREDIENTS:

For Pineapple & Grapes Madhura Curry:

Pineapple - 1 Cup
Nendhra Pazham - 1/2 Cup
Black Grapes - 1/2 Cup
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Water - 1/4 Cup
Curd/Yogurt - 2–3 Tablespoons
Jaggery Syrup - 2–3 Teaspoons

To Grind :

Coconut - 1/2 Cup
Yellow Mustard Seeds - a Pinch
Green Chillies - 2–3 No's.
Ginger - a Small Piece

For Tempering :

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - a Pinch
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig

METHOD :

• Peel, Core and dice the Pineapple into small Cubes.
• Peel and Cut the Nendhra Pazham into small Cubes.
• Cut Grapes into halves and keep it aside.
• Cook Pineapple and Nendhra Pazham along with Turmeric Powder, Red Chilli Powder and a dash of Salt.
• Pour 1/4 Cup of Water to the above and cook the fruits on a low flame until it turns soft.
• Meanwhile, grind the grated Coconut, along with Yellow Mustard Seeds, Green Chillies & Ginger into a smooth & thick paste.
• Pour the ground paste to the cooked fruits and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Now add halved Black Grapes along with the Jaggery syrup and mix well.
• Immediately switch off the flame.
• Meanwhile, heat Coconut Oil in a separate pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Madhura Curry and give a quick stir. 
• Serve Pineapple & Grapes Madhura Curry as one of the side dishes in a Sadhya or as a side dish along with Rice & Curry.

NOTES:

• Pineapple and Nendhra Pazham should be slightly overcooked for this Madhura Pachadi.
• Do not cook Grapes, it would slightly wilt in the heat of the Curry, but it should retain the crunchiness.
• Use Curd/Yogurt which is not much sourer.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Jaggery to suit your sweet preference.
• Madhura Curry would naturally be sweet due to the Sweetness from the Fruits, adjust the sweetness (while adding Jaggery) accordingly.
• Adjust the consistency of this Madhura Curry as per your preference.
• Use Coconut Oil for a complete Nadan Ruchi.  Can use any other vegetable oil too.