Pineapple-Black chickpea Yoghurt Curry aka Pineapple-kadala pulicherry
 
Prep time
Cook time
Total time
 
Fruit based curries/chutney are very popular in the Southern part of India. In particular, this pineapple black chickpea spinach yogurt curry/morkozhumbu is a very authentic dish of Kerala. It's so good with some rice.
Author:
Recipe type: Curry
Cuisine: Indian,Kerala
Serves: 4
Ingredients
  • 1 cup dry black chickpea, soaked overnight
  • 2 cups fresh pineapple, finely chopped
  • ½ tsp salt
  • ⅓ tsp turmeric powder
  • 2 cups water
  • 2 cups loosely packed spinach, chopped
  • 2 cups thick yogurt(sour kind)
For masala
  • 1 tsp coconut oil
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds or meethi seeds
  • 4-5 green chillies
  • 3-4 tbsp fresh coconut or frozen
For tempering
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • pinch of asafoetida/hing
  • 15 curry leaves
  • 5-8 red chilies
Instructions
  1. Rinse the dry black chickpea which has been soaking overnight and add in a sauce pan and cover it with water 2 inches above the chickpeas and bring it to a boil. Once it comes to a boil, reduce the heat and cook for 10 minutes. Then add a tsp salt and cook for another 10 minutes until it's full cooked, not mushy. Drain all the water and set aside.
  2. In a large pan/kadahi/clay pot add the pineapple and 2 cups of water, salt and turmeric. Bring it to a boil and cook for 10 minutes. Make sure the water is not completely dried out. You should have about ½ cup of water along with the pineapple.
  3. In a small pan, add 1 tsp coconut oil, cumin seeds, fenugreek or meethi seeds and let it pop and lightly brown for 10-20 seconds. Turn off the heat add the green chilies, coconut and half the cooked pineapple and grind it to a fine paste with ½ cup of water.
  4. Add the paste to the remaining pineapple mixture, add spinach, add the cooked black chickpeas. Check for salt and boil this for 10 minutes.
  5. Add the whipped yogurt to the mixture and turn off the heat. Mix very well. Add ½ cup of water if you want the consistency a little liquidy.
  6. In a small pan, add coconut oil, mustard seeds, cumin seeds, asafoetida, curry leaves and red chillies. Let it pop and immediately add it to the pineapple-yogurt curry mixture.
  7. Serve hot with some rice.
Notes
You can use semi ripe mango instead of pineapple.
You can add a little bit more coconut if you want it richer.
Traditional tamil style morkozhumbu has soaked channa daal(2 tbsp) which is a thickner too.
You can adjust the water according to how thin or thick you want the curry.
Do not boil after adding yogurt, it will break and will not look good or taste good.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/09/05/pineapple-black-chickpea-spinach-yoghurt-curry/