A for Ananasache Sambhare (Pineapple curry)

Pineapple and curry are probably not words that you would use in the same sentence. Chances are you may have not come across this dish before. Stay with me while I give you a quick background on this exotic sounding but really quick and simple curry.

No Pathare Prabhu wedding feast is complete without this sweet and spicy curry. My favourite part of attending a PP wedding was the food (no surprise there!), served in ‘pangats’ (a pangat refers to sitting in rows to eat as a community). You sat at long tables waiting to be served piping hot, freshly prepared, delicious food. The trick at these wedding feasts was to eat what you liked first. Why? Because a queue of servers moved at the speed of an assembly line, refilling plates with items that had been consumed. If you wanted more of what you liked, that’s what you did.

Simple? Not really. Consider the menu -two kinds of rice, lentils, vegetables, fried papads and vegetable fritters, puris and sagoo (sago cooked in milk) and of course, my favourite – ananasache sambhare. No points for guessing how I got through a few helpings of it.

Back to the recipe – it’s simple, ready in under 30 minutes. In my books, that’s great for weeknights and perfect with some steamed white rice.

Ananasache Sambhare

Ananasache Sambhare

Ingredients:

200 grams pineapple (chopped into bite sized pieces)

1 small onion, very finely chopped

1/2 a green chilli (approx. 2″), chopped into 2-3 pieces

1 tablespoon gramflour (besan)

1/4 teaspoon turmeric powder

a pinch of asafoetida

salt to taste

1 teaspoon sugar

200 ml thick coconut milk

2 tablespoons oil

 

Method:

1. Heat the oil in a cooking pan. Add asafoetida, chilli and the chopped onion. Sauté until onion is softened. Add pineapple pieces and cook till tender.

2. Dissolve the gramflour (besan) in a tablespoon of coconut milk and ensure that there are no lumps. Add this to the rest of the coconut milk, along with the turmeric. Mix well.

3. Add this coconut milk mixture to the pan, stirring continuously for about 4-5 minutes to prevent any lumps from forming and to prevent the coconut milk from separating or curdling.

4. Lower the heat, add salt and sugar. Simmer the curry for another 2-3 minutes.

5. Serve hot.

 

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
This entry was posted in A-Z Blogging Challenge 2015, Curries (Kaalvan, varan, sambhare etc.), Vegan and tagged , , , , , , , , , , , . Bookmark the permalink.

26 Responses to A for Ananasache Sambhare (Pineapple curry)

  1. menons129 says:

    Wow this sounds awesome. Adding pineapple is a new idea.Definitily cook this.

  2. Shalzzz says:

    We have something called Pineapple Pachadi in Kerala cuisine. I would love to try this recipe 🙂 Happy A to Z! *Shalini @Something’sCooking*

  3. swathishenoy says:

    ‘Ananasache Sambhare’ sounds yummy 🙂 I love pineapple! So gonna give this one a try.

    A Stranger In The Mirror

  4. Laurel Regan says:

    I’ve never tried anything like this, but it sounds amazing. Thank you for sharing!

  5. I have never heard of any curry and pineapple together. But this looks yum and may be easy to prepare with your recipe. Thank you for sharing 🙂

  6. shanayatales says:

    I have not eaten pineapple in any kind of a curry. However, this one sounds tempting. Might give this a go. Thanks for sharing.
    *Shantala @ ShanayaTales*

  7. Shilpa Garg says:

    Never heard about Pineapple Curry! Will have to try it out sometimes at a PP wedding 😀

  8. Eli says:

    True – I have never heard of this before. But I like pineapple and loooove a good curry, so why not?:-)

  9. I have never tried pineapple in a curry. Will try this recipe for it’s mouth-watering taste 😉 Thanks for sharing and great start ! 🙂

  10. This sounds delicious. I will definitely add this recipe to my ‘to try’ list!

  11. I love pineapple, but I’m not sure I can make this because hubby dear will have nothing to do with it! I might try it out with a more receptive audience though!
    Another blog, Monica?

    • Thanks, Corinne. Yes, I am familiar with that refrain. Mine used to say the same until he actually tasted it. 🙂

      This is a community cookbook of sorts, Corinne. The only official cookbook is in Marathi and bot very easy to refer to in a hurry. 🙂

  12. Anita Joy says:

    It does sound lovely, but I’ve never heard of some of the ingredients, so not sure if I could reproduce it. Will have to google ‘gramflour’ and ‘asafoetida’ to see if there is an equivalent in Australia.

  13. You missed kaju or you don’t like them?

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