A Kerala style Sweet n Sour Curry made with Pineapple, Banana, Grapes and Yogurt. Not a Pachadi, but this mildly spiced Madhura Curry makes a great side for any Sadya feast…!!
Onam – the Harvest Festival of Kerala is right around the corner. And, how are your preparations coming along? All set for the Sadya preps? did you pickle mangoes yet? prepared banana chips…? I was lucky this year to find some fresh green mangoes in the market. They were perfect, right on time, and I have pickled them already. And for the chips, no worries at all as I’m already sitting on my couch, relaxing, and munching on some homemade ones which my Amma sent me all the way from India.
Talking about my recipe today…unlike the usual Sadya dishes of which many I have already posted recipes in the past, I thought of sharing a Special Curry which is enjoyed predominantly in a Sadya. I had tasted this dish initially at marriage Sadya feasts and later my Amma started preparing it too for our Onam Sadya. So, without further ado, let me introduce you to my dish of the day, Madhura Curry…!!
Madhuram means sweetness. As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain and grapes. People often mistake this curry to a pachadi, but it is not… the key difference being this recipe uses very little quantities of yogurt. In some versions of this recipe, sugar/jaggery is added to this dish for more sweetness, but not everybody likes that and so we add yogurt in little portions to balance the flavours.
This is a great side dish for a Sadya, perfect to balance your palate along with the other curries. And if you are preparing it for any regular meal, I suggest you have it with alongside a spicy curry, it just blends well.
Enjoy, Happy Cooking…!
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- 1 cup pineapple (finely chopped)
- ½ of a ripe plantain / ethapazham (finely chopped)
- 10-12 red / black grapes
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ½ cup + 2 tbsp water
- ½ cup grated coconut
- 2 green chilies
- A pinch of mustard seeds
- 2 tsp sugar / jaggery
- 3 tbsp yogurt
- 2-3 dry red chilies
- Curry leaves
- Oil (as required)
- Salt (as required
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In a pan on medium heat, cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with ½ cup water. Close the lid and cook well until it turns mushy.
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In the meantime, grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
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Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.
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Add the grinded paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
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Add sugar / jaggery to the curry for more sweetness per your choice and check for the seasoning.
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Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.
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Turn off the flame and allow it to cool for some time. Once slightly cooled, add yogurt and mix well.
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In a separate pan, prepare the tempering by heating a little oil and adding mustard seeds. Once it splutters, add curry leaves and dry red chilies. Top it over the curry and Enjoy...!!
- Coconut oil is ideal for all traditional Kerala recipes. However, you many use any other regular cooking oil except for olive oil.
I had no idea you could make a curry with pineapple, plantain and grapes! Thanks for sharing this interesting recipe!
Thank You Makos!!
😲 wow .made this today and it was super yummy.thx for sharing
Thank You!
Can I use a regular banana if plantain isn’t available? Thank you
I haven’t tried it out, but since plantain is firmer using other bananas might make the dish very mushy. If you happen to try it, do let me know how it turns out 🙂