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Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry

Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry

Kaithachakka Tenga Aracha Curry

Kaithachakka/pineapple tenga aracha curry is a simple curry that can be served with rice. It can also be served as a todu curry for Sadhya. Since Onam festival is next week, I wanted to share this fairly easy to make sadhya recipe.This curry is new to me. When you taste it, you will love the simplicity of this curry, plus it is easy to whip up and exotic in taste. It looks and tastes similar to pineapple pachadi, but it has dominant taste and flavor of coconut. We had this curry a few times during our recent trip to Kerala and it is curry made on special occasion. I believe it is a central Kerala style recipe. This is a mouthwatering delicacy, entirely vegan and full of flavors. It has the tangy sweetness of pineapple and flavor of coconut. I am fan of anything  made with pineapples and if you are like me please check out my other pineapple recipes. I will share the links of the recipes at the end of this post. This is a delicious pineapple curry, try it you will surely love it

Ingredients
Chopped pineapple- 3 cups
Coconut grated- 2 cup
Tamarind water- 1 tbs
Turmeric power- 1/2 tsp
Cumin- 1/2 tsp
Sugar – 1/2 tsp optional
Salt to taste
Green chilly-2
Mustard seeds- 1/2 tsp
Fenugreek powder- a pinch
Dry Red chilly -2
Curry leaves- a few
Coconut oil- 2 tsp

Cooking time-20 minutes
Cuisine- Kerala/South Indian
Recipe type- Curry 
Serves-5

Cut pineapple into small pieces. In a pot add pineapple pieces, turmeric powder,salt and tamarind water. Pour one cup of water and cook pineapple till it is soft  and mushy. Gently mash the cooked pineapple with the back of a spoon. Taste test for the sweetness. If it is too sour add 1/2 tsp of sugar.

Make a fine smooth paste of grated coconut and cumin. Finally grind two green chilly and add this coconut paste to the cooked pineapple.
Allow it to simmer on low flame for one minute. Add roasted fenugreek powder mix well and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry
leaves and dry red chilly and fry till crispy. Pour this over the curry.
It is ready to be served.

See Also

If you like this recipe pls check these recipes too

Pineapple Pulisheri
Pineapple Rasam
Pineapple Achar
Mango/Mambazham Pachadi
Vellarikka/Cucumber Pachadi

Try this,
Hope you will all enjoy!

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