What you'll need
Pineapple - 1 cup, finely chopped
Tamarind - a gooseberry sized ball
Turmeric Powder - 1/4 tsp
Jaggery Powder - 2 tbsp
Salt to taste
To roast and grind
Channa dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Dhaniya - 1/2 tbsp
Black pepper - few
Red Chillies - 2 or 3
Coconut - 1/4 cup
Oil - 4 tsp
For tempering
Coconut oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Red chilly - 1
Method
Soak the tamarind in a cup of hot water for 20 minutes.
Squeeze and extract the juice. Add 1/2 cup more water to it.
In a pan, add 2 tsp coconut oil, once it heats up, add channa dal and urad dal, fry till it starts changing colour.
Next add in the coriander seeds, black pepper and red chillies. Fry till the dal turn golden. Transfer to a plate.
In the same pan, add a 2 tsp coconut oil, add the coconut and fry till it turn golden.
Cool and grind the spices and coconut into a fine paste. Set aside.
In the same pan, add the chopped pineapple piece, tamarind extract, turmeric powder, salt to taste.
Cook covered till the pineapple is done.
Add jaggery powder, mix well.
Add the ground paste, mix well and simmer for 2 to 3 minutes or till the Race turn slightly thick and saucy.
Ad few curry leaves.
Temper with mustard seeds and one red chilly.
Delicious Pineapple race is ready. Serve as an accompaniment with rice.
Note: If the race thickens too much add a little hot water and adjust the consistency.
