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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Madhura Curry/Pineapple Grapes Curry

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…!! 

Course Side Dish

Cuisine Indian

Keyword madhura curry, onam, sadya

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Akhila

Ingredients

• 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

Instructions

• 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.
• In the meantime, grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
• Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.
• 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.
• Add sugar / jaggery to the curry for more sweetness per your choice and check for the seasoning.
• Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.
• Turn off the flame and allow it to cool for some time. Once slightly cooled, add yogurt and mix well.
• 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...!!

Notes

1. Coconut oil is ideal for all traditional Kerala recipes. However, you many use any other regular cooking oil except for olive oil.

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It’s the month of Celebration; Onam..!!! The harvest festival of Kerala! Welcoming of King Mahabali; the legendary king who reigned the state during its Golden Era! and Celebrating his mythical homecoming…!!!

It’s the festival of love, trust, togetherness, with families getting together, gifting and wearing new dresses, decorating pookalams (floral designs), singing, dancing, and having fun throughout with a lot of beautiful memories… This is the time we non-residents miss our hometown a lot.

Onam is not complete without the Sadya; the traditional vegetarian feast plated on a banana leaf, a spread of 10 to 15 different curries/dishes served over 5 courses.

Green Gram Curry is served as the first course of a Sadya, along with rice, pappad and a drizzle of ghee. The crumbling sound of the pappad as you crush it and mix it with the curry n rice… the flavour overload which hits you on your first mouthful… all these emotions signal the arrival of Onam, and your mind n body prepares itself for the delicious feast to come…!!!

Green gram is considered to be one of the healthiest foods; it is called as the lean protein, plays a great role in weight loss and is also referred to as a non-meat source of iron.  Green gram provides 14 grams of protein per 1-cup serving, and easily fits the bill as an alternative nutrient-rich source of protein to your usual chicken or steak.

Other than sprout salad which is the most commonly consumed form of green gram worldwide, Indian dishes offer a variety of recipes to make these lentils tastier in mild or spicier versions so that it can be included in our daily meal.

This recipe is popular in Kerala and is a non-spicy curry made by dry roasted split green gram blended in a coconut mix, served with the wonderful combination of steamed rice and ghee/clarified butter.

Enjoy, Happy Cooking and a Prosperous Onam…!!!

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Prep time : 30 -45 minutes
Serves : 4-5

INGREDIENTS

• 1 cup green gram / cherupayar / moong dal / mung bean
• 1 cup coconut
• 2 garlic cloves
• 1 green chilies (optional)
• ¼ tsp turmeric powder
• cumin seeds (a pinch)
• 1 cup water
• 2 tbsp coconut oil
• 1-2 sprigs of curry leaves
• salt (as required)
• ghee / clarified butter (serving)

For tadka / tempering (optional)

• mustard seeds (a pinch)
• 1 pearl onion chopped (optional)
• 2 dry red chilies
• 1-2 sprigs of curry leaves

INSTRUCTIONS

1. Heat a pan and dry roast the green gram till it turns slightly brownish and exudes a roasted aroma. Bite a sample to check its consistency; it should crackle in your mouth if properly roasted.
2. Allow it to cool down. If you are using split green gram, then you can skip Step 3 and move on to step 4.
3. Once cooled, grind it in a blender/grinder at split second intervals until the grams splits. Be careful not to powder.
4. Pressure cook the green gram with a little salt and water for 1-2 whistles till it is properly cooked. Mash it with a wooden spoon to make it slightly thick in its consistency.
5. In the meantime, grind coconut, garlic, green chilies, turmeric powder, and cumin seeds to a smooth paste.
6. Add the paste to cooked green gram, mix it properly and boil the curry. Taste and add salt as needed.
7. Garnish with coconut oil & curry leaves, turn off the heat.

For tadka / tempering (optional)

8. Prepare the tempering by heating oil in a small pan and splutter mustard seeds, followed by adding sliced pearl onions and frying till its turns light brown. Add dry red chilies, curry leaves, and saute.
9. Mix this tempering to the curry.

Serve warm with steamed rice, topped with ghee and pappad.

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