(Thali ~ Salt, Amla pickle, Mixed veg sambar, Avnas ambe sasam, rice, papad , buttermilk and wheat halwa)
Sunday meals were always special at our household. That was the only day when we would all sit and have an afternoon meal together. Amma always made something special for us on that day of the week. This thali is one of our simple sunday meal. With mango being in season and having a basket full of it we decided to make a curry with it. This is one of the traditional GSB dishes. I love this so much that whenever we attend some functions during summer I look out for this and reach for second helping too. This is basically a sweet curry and is served cold. Traditionally, Pineapple and mango is used to make this but these day mixed fruits are also used. We had an apple and few banana's left, not wanting to make fruit salad opted to use it in this curry. Tasted delicious.
Here is what's needed:
1/2 cup pineapple cubed
5 ripe mangoes cubed
1 apple cubed (Optional)
4 small banana's cubed (Optional)
4 tbsp dry grapes soaked for an hour (Optional - but tastes great)
1 tsp Mustard seeds
1/2 coconut grated
5 dry red chillies
1 cup Jaggery scraped or as per taste
salt to taste
1) Cook pineapple pieces till done. If it is not very sweet add a little bit of jaggery. Cool it.
2) Dry roast mustard seeds for few seconds. Remove and in a little oil fry the red chilies.
3) Grind grated coconut, mustard seeds,salt and red chilies to coarse paste. Add jaggery and grind further.
4) Mix the fruits and paste together and refrigerate until the time of serving chilled.