Pineapple Curry Recipe – Authentic South Indian Kadai Style

Last Updated on 2 months by Neha Deshmukh

Pineapple Curry Recipe – Authentic South Indian Kadai Style

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are a little bit different, a little bit exciting, and packed with flavour. This Pineapple Curry is exactly that. It’s a South Indian gem, traditionally made in a kadai (a type of wok), and it’s a beautiful balance of sweet, sour, and spicy. I first made this for a family gathering and it was a huge hit – everyone wanted the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average curry. The pineapple adds a lovely sweetness and tang, which is perfectly complemented by the spicy-aromatic masala. It’s surprisingly easy to make, even if you’re not super familiar with South Indian cuisine. Plus, it’s a fantastic way to use up ripe pineapple! It’s a vibrant, flavourful dish that’s sure to become a new favourite.

Ingredients

Here’s what you’ll need to create this delicious Pineapple Curry:

• 1 cup pineapple, chopped (about 150g)
• 1 cup water (240ml)
• ?? cup tamarind juice (approximately 60-80ml – see notes below)
• 5 tsp jaggery (about 25g)
• ?? tsp turmeric powder (about ½ tsp)
• Salt to taste
• 2 tbsp sesame seeds
• 3 tsp oil (vegetable, sunflower, or coconut)
• 2 tsp urad dal (split black lentils)
• ?? tsp fenugreek seeds (about ½ tsp)
• 6 dried Kashmiri red chillies
• Few curry leaves (about 1 sprig)
• ?? cup coconut, grated (about 100g – see notes below)
• ?? cup water (for grinding masala – about 60-80ml)
• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1 dried Kashmiri red chilli

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Pineapple: Choosing the Right Variety
I prefer using the Indian pineapple (also known as Queen pineapple) for this curry, as it has a lovely sweetness and slight tartness. But any ripe pineapple will work! Just make sure it’s fragrant and slightly soft to the touch.

Tamarind Juice: Fresh vs. Store-Bought
Fresh tamarind juice is always best. Soak about 20g of tamarind in 1 cup of warm water for 30 minutes, then squeeze out the juice. If you’re short on time, you can use store-bought tamarind concentrate, but adjust the quantity to taste – it’s usually more potent.

Urad Dal & Fenugreek Seeds: The Flavor Base
These two little guys are essential for that authentic South Indian flavour. Urad dal adds a nutty richness, while fenugreek seeds bring a slightly bitter, aromatic note. Don’t skip them!

Dried Kashmiri Red Chillies: For Color and Mild Heat
These chillies are amazing! They give a beautiful red colour to the curry without being overly spicy. If you can’t find them, you can substitute with other dried red chillies, but be mindful of the heat level.

Coconut: Fresh vs. Dried – Regional Preferences
Traditionally, fresh coconut is used, and it really does make a difference. However, dried coconut works perfectly well too! If using dried, rehydrate it in a little warm water before grinding. In some regions of South India, they even use coconut milk for extra richness.

Coconut Oil: The Traditional South Indian Fat
Coconut oil is the go-to fat for South Indian cooking. It adds a subtle coconut flavour that complements the other ingredients beautifully. If you don’t have it, you can use vegetable oil, but coconut oil is highly recommended.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil the chopped pineapple with 1 cup of water in a kadai (or a deep pan) for about 10 minutes, until it’s slightly softened.
2. While the pineapple is boiling, dry roast the sesame seeds in a small pan until they turn golden brown and fragrant. Set aside.
3. Now, heat 1 tsp of oil in a pan. Roast the urad dal, fenugreek seeds, dried Kashmiri red chillies, and curry leaves until fragrant – about 2-3 minutes. Be careful not to burn them! Let them cool completely, then blend them with the coconut and ?? cup of water into a smooth paste.
4. Add the tamarind juice, jaggery, turmeric powder, and salt to the boiled pineapple. Simmer for about 15 minutes, allowing the flavours to meld together.
5. Stir in the masala paste. Adjust the consistency with a little more water if needed, and simmer for another 10 minutes, until the curry thickens slightly.
6. Finally, prepare the tempering. Heat the coconut oil in a small pan, add the mustard seeds. Once they splutter, add the remaining dried Kashmiri red chilli and curry leaves. Pour this tempering over the curry.
7. Serve hot with steamed rice, idli, or roti!

Expert Tips

Want to take your Pineapple Curry to the next level? Here are a few tips:

Achieving the Right Consistency
The curry should be thick enough to coat the pineapple, but not too thick that it’s pasty. Add water gradually until you reach your desired consistency.

Balancing Sweet, Sour, and Spicy Flavors
This is key! Taste as you go and adjust the jaggery, tamarind juice, and chillies to your liking.

Roasting Spices for Maximum Aroma
Don’t skip the roasting step! It really brings out the flavour of the spices.

Using a Kadai for Authentic Flavor
A kadai’s rounded bottom and thick walls help to distribute heat evenly, resulting in a more flavourful curry. But a deep pan will work just fine if you don’t have one.

Variations

Let’s get creative!

Vegan Pineapple Curry: This recipe is already naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Pineapple Curry: This recipe is also naturally gluten-free.

Spice Level Adjustment: Mild to Fiery
Reduce the number of red chillies for a milder curry, or add a pinch of chilli powder for extra heat. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick!

Festival Adaptation: Onam/Pongal Special
This curry is often made during Onam and Pongal festivals in South India. It’s a wonderful addition to the festive spread.

Serving Suggestions

This Pineapple Curry is incredibly versatile. Here are a few ideas:

• Steamed Rice: The classic pairing!
• Idli & Dosa: Perfect for breakfast or a light meal.
• Roti or Paratha: A great way to soak up all that delicious gravy.
• Accompaniments: Papads & Yogurt: A cooling yogurt raita and crispy papads are the perfect finishing touches.

Storage Instructions

Refrigerating Leftovers
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage
You can freeze this curry for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water to loosen it up.

FAQs

What type of pineapple is best for this curry?
I recommend using Indian pineapple (Queen pineapple) for its sweetness and slight tartness, but any ripe pineapple will work.

Can I use pre-made tamarind paste instead of juice?
Yes, you can! Use about 2-3 tablespoons of tamarind paste and adjust to taste.

What is the purpose of fenugreek seeds in this recipe?
Fenugreek seeds add a unique, slightly bitter, and aromatic flavour that’s characteristic of South Indian cuisine.

How can I adjust the sweetness of the curry?
Add more or less jaggery to suit your preference. You can also use sugar as a substitute, but jaggery adds a more complex flavour.

Can I make this curry ahead of time?
Yes, you can! The flavours actually develop even more overnight.

Is it possible to make this curry without coconut?
While coconut is traditional, you can omit it if you prefer. The curry will still be delicious, but it will have a slightly different flavour profile.