Fresh mangoes may be substituted for the pineapple. It is delicious either way. Toss in a few grapes if you have some at hand, it is all good.
INGREDIENTS
2 cups pineapple diced, fresh pineapple is best but canned will do as well
13 oz can of coconut milk
1 tsp mustard seeds
1 tsp tamarind concentrate or 4 tsp lemon juice
1/2 tsp turmeric
1/2 tsp red chili powder
3 Tbsp dark brown sugar or jaggery
1/2 tsp salt
Tempering
1 Tbsp oil
1/3 tsp mustard seeds saasum
1/8 tsp asafoetida heeng
1 dry red chili, this is used for flavor rather than for heat
5 curry leaves
DIRECTIONS
Crush 1 tsp of mustard seeds as finely as possible. I use a mortar and pestle.
Combine the coconut milk, crushed mustard seeds, tamarind concentrate, chili powder,
brown sugar or jaggery and salt.
Taste it to make sure this is a delicious. All the flavors, heat, sweet and sour, should be intense, adjust them if necessary. The salting should be perfect.
This is the masala gravy, set it aside,
Now pour the oil into a pan and heat on medium high.
Add 1/3 tsp mustard seeds to the pan and just as they begin to sputter and pop add the red chili, asafoetida, and curry leaves, stir, cover and cook for a second. or two.
I move the pan from the heat as soon as the mustard seeds start popping to prevent them from burning and then continue adding the remaining tempering elements.
Stir in the pineapple pieces with their juice or 1/3 cup water, cover and cook till they soften, about 7 minutes.
Now add the coconut masala gravy that was set aside and cook on medium heat for another 6 minutes.
Your pineapple saasum is done! Serve it with rice or chapatis.
Enjoy!
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