Boiled Rice, Pineapple Menaskai and Tendli Palya

Ingredients

• 400 g Pineapple (Peeled and cut into 1-inch chunks)
• 1 cup Grated Coconut (Fresh or frozen)
• 4 pcs Byadagi Red Chillies (For mild heat and color, adjust to taste)
• 1 tbsp Coriander Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1 tbsp White Sesame Seeds
• 0.25 tsp Fenugreek Seeds
• 15 g Tamarind (Soak in 1/2 cup warm water to extract pulp)
• 3 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Divided, or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 2 cup Water (For cooking and grinding, as needed)

Instructions

1. 1

   Prepare Tamarind Pulp: Soak the tamarind in 1/2 cup of warm water for 15 minutes. After soaking, squeeze it well to extract a thick pulp. Strain through a fine-mesh sieve, discard the solids, and set the tamarind pulp aside.

2. 2

   Cook the Pineapple: In a medium pot, combine the pineapple chunks, 1.5 cups of water, turmeric powder, jaggery, and 1 tsp of salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, or until the pineapple is tender but still holds its shape.

3. 3

   Roast the Masala Spices: Heat a small, dry pan over low-medium heat. Add the urad dal, chana dal, and coriander seeds. Dry roast for 2-3 minutes until they turn light golden and aromatic. Add the fenugreek seeds and dried red chillies, and roast for another minute. Finally, add the sesame seeds and roast for 30-45 seconds until they start to pop. Immediately remove from heat and let the spices cool completely to prevent burning.

4. 4

   Grind the Masala Paste: Once cooled, transfer the roasted spices to a grinder jar. Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

5. 5

   Combine and Simmer the Curry: Add the ground masala paste and the prepared tamarind pulp to the pot with the cooked pineapple. Stir well to combine. Add the remaining 1/4 tsp of salt (or to taste). Bring the curry to a gentle simmer and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens.

6. 6

Ingredients

• 500 g Tendli (Also known as Ivy Gourd. Washed and ends trimmed.)
• 2 tbsp Coconut Oil (Can be substituted with any neutral vegetable oil.)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram.)
• 1 tsp Chana Dal (Split Bengal gram.)
• 2 whole Dried Red Chilies (Broken into halves.)
• 10 leaves Curry Leaves (From one sprig.)
• 0.25 tsp Hing (Asafoetida.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Jaggery (Optional, powdered or grated. Balances the flavors.)
• 0.25 cup Grated Coconut (Freshly grated is recommended.)
• 1 tbsp Lime Juice (Freshly squeezed.)

Instructions

1. 1

   Prepare the Tendli: After washing and trimming the ends of the tendli, slice them into thin, uniform rounds (about 2-3 mm thick) or cut them lengthwise into four quarters. Uniform slicing ensures even cooking. Set aside.

2. 2

   Prepare the Tempering (Oggarane): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Then, add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.

3. 3

   Sauté Aromatics: Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.

4. 4

   Cook the Tendli: Add the sliced tendli to the pan along with turmeric powder and salt. Mix everything thoroughly to ensure the tendli is well-coated with the oil and spices. Cover the pan with a lid and reduce the heat to low-medium. Cook for 15-18 minutes, stirring every 4-5 minutes to prevent sticking. The tendli will cook in its own moisture; do not add any water.

5. 5

   Final Touches: Once the tendli is tender-crisp (easily pierced with a fork but still holding its shape), add the optional jaggery and mix well until it dissolves. Turn off the heat. Add the freshly grated coconut and a squeeze of fresh lime juice. Gently toss everything together.

6. 6

   Serve: Transfer the Tendli Palya to a serving bowl. It is best served hot as a side dish with steamed rice and sambar, rasam, or with chapatis.