Events

Learn to Cook South Indian Pineapple Salad (Kalan) With Mridula Baljekar This Saturday

A

ward winning cookbook author Mridula is back on Crafted with another live cookalong! Tune in at 10AM GMT to cook Pineapple Kalan, a recipe from her book, Great Indian Feasts which was awarded the Best Asian Cookbook in the World by Gourmand International in 2005 when it was published. Be sure to get the ingredients below so you can cook along, and add the event to your calendar so you don't miss it!

South Indian Pineapple Salad (Kalan) Recipe

Serves 4

Pineapple was first brought to India by foreign traders from South America. Today the fruit grows extensively in the foothills of the Himalayas and is used throughout the country to make a variety of superb sweet and savory dishes. This recipe originated In Kerala, which Is In the southern-most tip of India. It is a real feast to your senses as the natural tanginess of the pineapple provides the perfect background to create four of the most important tastes that Indian food is based on, i.e., sweet, sour, savory and pungent. 

Ingredients

  • 1 small pineapple
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt or to taste
  • 25-50g granulated sugar
  • 1 green chilli, chopped (de-seeded, if you want less heat)
  • 25g desiccated coconut
  • 2 ripe, firm bananas
  • 2 tablespoon sunflower or light olive oil
  • ½ teaspoon black mustard seeds
  • 1 Kashmiri dried red chilli, scissor snipped
  • 12-15 curry leaves, fresh or dried

Instructions

  • Peel the pineapple and remove the ‘eyes’ with a small sharp knife.  Cut it into 8 boat shaped pieces and remove the central core from each piece, then cut into 1 cm wedges.
  • Place pineapple in a saucepan with the turmeric, salt, sugar and green chilli.  
  • Add 450 ml water, cover the pan, and cook over medium heat until the pineapple is tender (15-20 minutes).
  • Meanwhile, grind the coconut and the red chillies in a coffee or spice mill, and add to the cooked pineapple.  Stir in the bananas and remove from the heat.
  • In a small saucepan or a steel ladle, heat the oil over medium heat. When hot, switch off the stove and add the mustard seeds followed by the red chilli and curry leaves. Stir the flavored oil along with the spices into the cooked pineapple and serve as an appetizer or with grilled or roasted meat.

Posted 
May 22, 2022
 in 
Events
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