Skip to main content

Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry


Kaithachakka Tenga Aracha Curry

Kaithachakka/pineapple tenga aracha curry is a simple curry that can be served with rice. It can also be served as a todu curry for Sadhya. Since Onam festival is next week, I wanted to share this fairly easy to make sadhya recipe.This curry is new to me. When you taste it, you will love the simplicity of this curry, plus it is easy to whip up and exotic in taste. It looks and tastes similar to pineapple pachadi, but it has dominant taste and flavor of coconut. We had this curry a few times during our recent trip to Kerala and it is curry made on special occasion. I believe it is a central Kerala style recipe. This is a mouthwatering delicacy, entirely vegan and full of flavors. It has the tangy sweetness of pineapple and flavor of coconut. I am fan of anything  made with pineapples and if you are like me please check out my other pineapple recipes. I will share the links of the recipes at the end of this post. This is a delicious pineapple curry, try it you will surely love it

Ingredients
Chopped pineapple- 3 cups
Coconut grated- 2 cup
Tamarind water- 1 tbs
Turmeric power- 1/2 tsp
Cumin- 1/2 tsp
Sugar - 1/2 tsp optional
Salt to taste
Green chilly-2
Mustard seeds- 1/2 tsp
Fenugreek powder- a pinch
Dry Red chilly -2
Curry leaves- a few
Coconut oil- 2 tsp

Cooking time-20 minutes
Cuisine- Kerala/South Indian
Recipe type- Curry 
Serves-5


Cut pineapple into small pieces. In a pot add pineapple pieces, turmeric powder,salt and tamarind water. Pour one cup of water and cook pineapple till it is soft  and mushy. Gently mash the cooked pineapple with the back of a spoon. Taste test for the sweetness. If it is too sour add 1/2 tsp of sugar.

Make a fine smooth paste of grated coconut and cumin. Finally grind two green chilly and add this coconut paste to the cooked pineapple. Allow it to simmer on low flame for one minute. Add roasted fenugreek powder mix well and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is ready to be served.

If you like this recipe pls check these recipes too

Pineapple Pulisheri
Pineapple Rasam
Pineapple Achar
Mango/Mambazham Pachadi
Vellarikka/Cucumber Pachadi

Try this,
Hope you will all enjoy!
Labels:

Comments

  1. SwathiSeptember 6, 2019 at 8:14 PM

    ithu kollamallo, pachadiyude oru version annu ennuthonnu.

    ReplyDelete
    Replies
    1. Suja ManojSeptember 7, 2019 at 7:11 AM

      Yes Swathi, It is like a pachadi and can be served for sadhya,try this Onam :)

      Delete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Chicken Shawarma

Chicken Shawarma Today's recipe is a home made version of chicken shawarma. Shawarma is a popular sandwich of the middle east and is a favorite fast food. No one can resist this delicious sandwich of spiced meat wrapped in pita bread and drizzled with a delicious and tangy yogurt based sauce.The source of inspiration is Dedemed in youtube. I combined some recipes and ended up with a marinade flavor which my family enjoyed .The original meat used in shawarma is slow cooked chicken very similar to rotisserie chicken.But you will get almost the same results if you thinly slice chicken and use a grill pan. In the spice mix I used a little of sumac ( it is optional). It is part of middle eastern cooking and has a tart flavor and enhances the taste of seafood,meat and salads.Sumac has a very inviting fruit tart flavor which you will love,but if you do not have sumac you can very well substitute it with lemon.You can use either chicken or mutton and your own combination of sal...
46 comments
Read more