Today, I will be sharing with you all a delicious spicy, sweet and a little tangy dish prepared from Pineapples,"PINEAPPLE SAASMI " . This dish belongs to the UDUPI cuisine. Saasmi means mustard in "Tullu" (a language spoken in the south canara region of the Indian state of Karnataka). The sweetness from the pineapple marries well with the spiciness of the red chillies. The mustard give a unique flavor to the dish while tamarind gives the necessary tang.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Pineapple (finely chopped) : 2 cups
- Jaggery : about 45 gms (adjust depending on the sweetness of the Pineapple)
- Turmeric powder : 1/2 tsp
- Salt as per taste
- Fresh grated coconut : 1 cup (If using frozen, thaw before using)
- Dried red chillies (I used Byadgii chillies) : 3
- Mustard seeds / Rai : 1 tsp
- Tamarind : small piece or 1 tsp of Tamarind paste
- Asafoetida / Hing : 1/4 tsp (Avoid this for a gluten free version)
For the the tempering , you will need :
- Coconut oil / vegetable oil : 2 tsp
- Mustard seeds / rai : 1/2 tsp
- Curry leaves : 6-8
- Dried red chillies : 2
- Take the chopped Pineapple in a deep bottomed pan. Add 1.5 cups of water. Add the turmeric powder and salt.Heat it and cook on medium heat until the Pineapples are cooked. Once done, set it aside to cool.
- Grind all the ingredients under the "To be ground under paste" section.
- Add the ground paste to the cooked Pineapple. Ajust the salt if needed.
- To prepare the tempering, heat oil. When hot, add the mustard seeds and dried red chillies . When the seeds start to splutter, add the curry leaves and turn off the heat.
- Add the tempering to the prepared Pineapple mixture. Delicious Pineapple Saasmi is ready to be served with piping hot rice or chapattis.
Check out Mango Saasmi recipe here