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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is from today's Weekend magazine. Preparation time does not include refrigeration time. Ingredients:
1 teaspoon oil |
1/4 teaspoon mustard seeds |
1/2 teaspoon ginger, grated |
1/2 cup canned pineapple, finely chopped |
2 tablespoons pineapple syrup, from the can |
1 cup yogurt, beaten till smooth |
salt |
1/4 teaspoon red chili powder, to taste |
3 -4 curry leaves |
Directions:
1. Heat oil in a pan.
2. Add mustard seeds.
3. Allow to splutter.
4. Once they stop spluttering, add ginger, chopped pineapple and the pineapple syrup.
5. Simmer on low heat for 3 minutes or until thick.
6. Remove from heat.
7. Allow to cool.
8. Pour into a bowl that has the beaten yogurt.
9. Add salt, red chilli powder and curry leaves.
10. Mix well.
11. Garnish with a few slices of pineapple from the can.
12. Serve chilled.
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