Pineapple Sambar

Ingredients: 

• 2 tbsp tamarind paste 
• 250 gm pineapple cubed 
• ½ cup jaggery (grated) 
• ½ tsp turmeric 
• Salt to taste 

For the Masala 

• 1 tsp cooking oil
• 2 tsp chana dal 
• 2 tsp Urad Dal 
• 2 tsp Coriander seeds 
• ½ tsp fenugreek seeds 
• 5-7 dry red chilies 
• ½ cup coconut (grated) 
• 8-10 curry leaves
• 2 tsp sesame seeds

For Seasoning 

• 2 tsp Coconut oil 
• 1 tsp Mustard seeds 
• 1 pinch asafoetida 

Method: 

1. If you are using whole tamarind, then soak it in hot water till it softens and gets a paste-like consistency. 
2. To prepare the masala for the pineapple sambar, take a pan, heat it on medium flame and add some oil to it. Once the oil is hot, reduce the flame and add the chana dal and urad dal, wait until it turns slightly pink. Now add the fenugreek seeds, coriander seeds and dry red chilies and roast everything well. Now add a few of the curry leaves and roast for about a minute. 
3.  Now add the grated coconut, and allow that to roast with the spices until the coconut turns light golden brown. Now remove from flame and aloe everything to cool down.
4.  In the same pan, dry roast some sesame seeds and add them to the roasted masalas. 
5. Transfer the contents into a mixing jar and blend to a fine paste. Take care that no hard pieces of the spices remain in the paste. 
6. In another pan, add some oil and heat on medium flame. Once the oil is hot, reduce the flame and add the pineapple pieces to it. Let them cook slightly on all sides for a few minutes. In the same pan, add turmeric and salt and sprinkle some water so that the pineapple is well-cooked and tender. Now add the grated jaggery and tamarind paste and allow everything to cook for a couple of minutes. 
7. Once the tamarind and jaggery thicken slightly in the cooked pineapple, transfer the previously made paste to the same pan. Mix everything well, and add some water to make the mixture easy to handle. Adjust the salt and other seasoning. Now allow the sambar to boil for 5 minutes. 
8. Once the sambar is nicely boiled and everything is well combined, keep it aside and prepare the final tempering. 
9. In a tempering pan, add some oil, after the oil is heated, add some mustard seeds and let it crackle. Now add the asafoetida and curry leaves. 
10. Add the tempering to the sambar and mix well. Serve this delicious pineapple sambar with steaming hot rice and papadam.          
    
     

     

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