Pineapple is used to make some spicy dishes in spite of its sweetness in Kerala. Pineapple Pachadi is famous for the Kerala style feast. For making pineapple pickle, we need a medium ripen pineapple to get the pieces in little harder. Peel pineapple and cutit into the pieces of half inch.
In malayalam gambooge is called kudambuli.
Preparation method
Ingradients | Quantity |
---|---|
Pineapple | 1 cup |
Gambooge or Malabar Tamarind ( well ground) | 1 Table spoon |
Turmeric Powder | 1 Teaspoon |
Pepper powder | 1 Teaspoon |
Chilly powder | 3 Table spoon |
Red chilly sauce | 1 Table spoon |
Garlic paste | 2 Table spoon |
Asafoetida roasted Powder | 1/2 Teaspoon |
Fenugreek roasted powder | 1/2 Teaspoon |
Cooking oil | 100 ml |
Salt | For Taste |
In malayalam gambooge is called kudambuli.
Preparation method
- Boil oil in a frying pan and mix garlic paste in it.
- Add turmeric powder,Chilly powder.
- When it smells good add well ground Gambooge or Malabar Tamarind and mix well
- Add Asafoetida roasted Powder,Fenugreek roasted powder and stir well
- Add red chilly sauce and salt , mix well and cook for some times
- Finally add pine apple and mix well, heat the mixture a little. do not cook the pine apple more than one minute.