Pineapple Nendram Masala is a relish / accompaniment for a South Indian style lunch served with rice. This tangy, sweet and slightly spicy relish is a favorite at home. Recipe with video.
The first time I tasted this beautiful relish was at Kappa Chakka Kandhari restaurant in Bangalore. I have tried to recreate the recipe at home as we like the relish a lot. I would not say that it tastes exactly the same but it’s pretty close.
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Here is the video of how to make Pineapple Nendram Masala | Pineapple Nendram Pachadi | Relish For Sadhya | South Indian Lunch Accompaniment
Main Ingredients
400 grams ripe nendran banana, finely chopped 300 grams ripe pineapple, finely chopped 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon Kashmiri red chilli powder 1/2 teaspoon salt 1.5 teaspoon sugar 3/4 cup water
Tempering
2 tablespoon coconut oil 5 cashews, broken 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 dried red chillies, broken
Chop the nendran banana into small pieces. Ripe banana is preferred for this recipe. Chop ripe pineapple into small pieces. Take a kadai or a pan and add in the chopped nendram bananas. Add in the pineapple pieces too. Add some little turmeric powder, red chilli powder, Kashmiri red chilli powder for colour, little salt and some sugar. If the pineapple is not very sweet, you might need to add a little bit more sugar. Add in the water and mix well to combine. We will be cooking this mixture on a low flame for about 15 minutes. It’s important to cook on a low flame so the pineapple and banana cook soft and flavourful. Mix once in a while so the mixture does not scorch at the bottom. Add little water if the mixture looks dry. After 15 minutes, the pineapple and bananas should be cooked to a soft texture. Mash the mixture using a potato masher. Make sure there are small bits left behind for the texture. The pineapple nendram masala is now cooked. Taste the masala and adjust for salt or sugar at this stage if necessary. At this stage, let’s make a tempering for the pineapple nendram masala. Heat coconut oil in a small kadai. Add in a few broken cashews to the oil. Roast on a low flame for a few seconds. Add in the mustard seeds, some fresh curry leaves, and some dried red chillies. Let the mustard seeds crackle and the curry leaves become crisp. Add the tempering to the pineapple nendram masala. Mix well to combine. Our pineapple nendram masala is ready. This relish can be stored in the refrigerator for up to a week. Serve as an accompaniment for a traditional south indian lunch.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients
400 grams ripe nendran banana, finely chopped 300 grams ripe pineapple, finely chopped 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon Kashmiri red chilli powder 1/2 teaspoon salt 1.5 teaspoon sugar 3/4 cup water
Tempering
2 tablespoon coconut oil 5 cashews, broken 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 dried red chillies, broken
Chop the nendran banana into small pieces. Ripe banana is preferred for this recipe. Chop ripe pineapple into small pieces. Take a kadai or a pan and add in the chopped nendram bananas. Add in the pineapple pieces too. Add some little turmeric powder, red chilli powder, Kashmiri red chilli powder for colour, little salt and some sugar. If the pineapple is not very sweet, you might need to add a little bit more sugar. Add in the water and mix well to combine. We will be cooking this mixture on a low flame for about 15 minutes. It’s important to cook on a low flame so the pineapple and banana cook soft and flavourful. Mix once in a while so the mixture does not scorch at the bottom. Add little water if the mixture looks dry. After 15 minutes, the pineapple and bananas should be cooked to a soft texture. Mash the mixture using a potato masher. Make sure there are small bits left behind for the texture. The pineapple nendram masala is now cooked. Taste the masala and adjust for salt or sugar at this stage if necessary. At this stage, let’s make a tempering for the pineapple nendram masala. Heat coconut oil in a small kadai. Add in a few broken cashews to the oil. Roast on a low flame for a few seconds. Add in the mustard seeds, some fresh curry leaves, and some dried red chillies. Let the mustard seeds crackle and the curry leaves become crisp. Add the tempering to the pineapple nendram masala. Mix well to combine. Our pineapple nendram masala is ready. This relish can be stored in the refrigerator for up to a week. Serve as an accompaniment for a traditional south indian lunch.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/pineapple-nendram-masala/
Recipe for baby potato and egg stew made with the addition of a spicy cashew paste, herbs and spices. Perfect side dish for appam and idiyappam . Recipe with video.
Here is the video of how to make Baby Potato Egg Stew | Side Dish For Appam And Idiyappam | Creamy Stew Recipe
Main Ingredients for Egg Potato Stew
2 tablespoon coconut oil 3 cardamom 4 cloves 1 tablespoon ginger, finely chopped 2 green chillies, chopped 2 sprigs curry leaves 1/4 cup Indian Shallots, sliced 1 cup water 1 teaspoon salt 500 grams baby potatoes, boiled and peeled 4 eggs, hard boiled 1 cup thick coconut milk
For the Stew Masala Paste
15 cashews 4 green chillies 1/2 teaspoon fennel seeds 1/4 cup water
For the tempering
1 teaspoon ghee 2 tablespoon Indian shallots, sliced 2 sprigs curry leaves 1/2 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for this recipe. Add in the cardamom, cloves, finely chopped ginger, chopped green chillies, a few sprigs of curry leaves and some sliced shallots. Saute till the shallots are soft. Shallots aka the Indian sambar onions are preferred for making this recipe. If you cannot get hold of shallots, regular onions can also be used but first preference would be for shallots as they are sweet, mild and are perfect for the stew.
While the shallots are frying, make a stew paste. Take a small blender and add in the cashews. Cashews give a nice body to the stew. Add in the green chillies – adjust the green chillies according to your taste, add in the fennel seeds and little water to grind. Grind the mixture to a really fine paste.
The ground mixture should be smooth and creamy. Add in the ground paste to the pan. Add in a cup of water along. Mix well to combine. Cover the pan with a lid and cook the mixture for about 3-4 minutes on a low flame. The cashew paste must be cooked by this time and the gravy should look very creamy. Add in the salt.
Take about 500 grams of baby potatoes that have been boiled and peeled. Keep the potatoes bite size. If the potato is a little big, halve them so all the potatoes are of uniform size. Add the potatoes to the pan.
Take about 4 hard boiled eggs and make small gashes for the stew to penetrate into the eggs. You can keep the eggs as whole or halve them. It’s totally up to you. I like to keep the eggs whole. Add the eggs to the pan. Add in a cup of coconut milk along. Canned coconut milk can also be used for this recipe. If using home made coconut milk, use thick coconut milk. Mix well to combine. Let it simmer for a couple of minutes.
In the meantime, let’s make a tempering for the stew. Heat ghee in a small tempering kadai. Add in the sliced shallots and the curry leaves. Roast them in ghee on a medium flame till golden. Once the shallots are golden, switch off the flame. With the flame switched off, add in the black pepper powder. Saute for a few seconds for the pepper powder to become aromatic. Add in the tempering to the stew.
Our delicious baby potato egg stew is ready. It can be served with appam or idiyappam.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
