PINEAPPLE MORKUZHAMBU

I have never heard of this or tasted this before.I happened to have lot of left over curds and few pineapple slices and wanted to make use of it somehow that week, so thought why not try this combo and luckily worked out my hubby liked it . When made it again this month and one of our neighbour tasted it when she came home and she loved it and asked me to publish it  in my blog so...here it is

INGREDIENTS:(measurements adust to taste)

Corriander-1tbs

Rice-1tbs

Cumin-1tsp

Ginger-small piece

Garlic-1

Green chilli-3(according to taste)

Coconut -approximately 1tbs

Curds-2cups

Finely chopped pineapple -1/2cup

Turmeric powder-1/4tsp

Water -to cook pineapple

Salt-to taste

Seasoning:

Oil

Mustard

Cumin

Asefotida 

Curry leaf- few

Red chilli

METHOD:

1) Soak corrinder, rice, cumin, about 15-20 min and grind it along with coconut,chilli, ginger, 

garlic to smooth paste adding water.

2)Heat water in a pan ,add pineapple, salt ,turmeric and cook .

3)Add groundaste with little water and cook for couple of minutes.and then add the beaten curds and let it boil till bubble comes .( keep stiring ,as sometimes if it's watery it may curdle)don't allow it to boil much .

4)Heat separate pan add oil and season mustard,jeera,asefotida ,curry leaves and chilli(optional)

5)Serve with rice and enjoy Morkuzhambu with a difference,which has 4 out of 6 tastes-(tangy,sweet,salt,spicy)