Creamy Pineapple Curry Recipe in Collaboration with TTK Prestige, Express Mixer Grinder (PEX 2.0)

SouthIndian Style Creamy Pineapple Curry Recipe in Collaboration with TTK Prestige, Express Mixer Grinder (PEX 2.0). This sweet and spicy curry is served as a condiment on a traditional plantain leaf meal, pairs well with biryani, southindian meals, roti, rice and chapati.

TTK Prestige, Express Mixer Grinder (PEX 2.0) 
Compact and convenient. Easy grinding, whip up milkshakes, smoothies, juices, masala paste, chutney, powdered masala in no time. 

350 Watts
2 Multipurpose jars
1 Sipper lid
2 Extra lids for storage

Warranty: 1 year warranty provided by the manufacturer from date of purchase.

Pros: 
Transparent Jars 
Sharp Blades
Grinds small amount masala faster

Cons:
This model is not suitable for wet grinding purpose like making Idli batter etc.
Slightly complicated blades while washing we need to use a toothbrush.
Manual can be provided what to grind and what not to grind.
Short cord / electrical outlet

Price 3195/-

Product Listed on: TTK Website, Amazon, Flipkart...

For more info and queries Prestige: 
https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0

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Ingredients:
250 Grams Pineapple (Peeled and cubed)
1 Cup Fresh Coconut
2 Green Chilies Slit
5 Sprigs Curry Leaves
1/4 Tsp Asafoetida
3 Tbsp Sugar
3 Dried Red Chilies
1 Tsp Coriander Seeds or Powder
1/2 Tsp Turmeric Powder
1/2 Inch Ginger (Wash and Peeled)
10 Seeds Fenugreek
1/2 Tsp Cumin Seeds
1 Tsp Mustard Seeds
Salt as per taste
2 Tbsp Coconut Oil...
  

Method:
Using small mixer grinder add the ingredients for masala paste...ginger, coriander seeds, cumin, fenugreek, dried red chilies, two sprigs curry leaves, and 1/4 cup fresh coconut. Grind all the ingredients to form a coarse paste. Add 1/4 cup water and grind to form a silky smooth masala paste...reserve.

Using the juicer jar, add the fresh coconut and 1 cup warm water, grind and form a smooth paste. Using a sieve strain the ground coconut and extract coconut milk we would require 1 cup thick coconut milk extract.

Heat a wok on medium flame with 2 tbsp coconut oil. Add mustard seeds, curry leaves and asafoetida allow to splutter. Add slit green chilies and the ground masala paste.

Add 1/4 cup of water to the masala paste and allow to boil. Stir the masala paste occasionally. Once the oil surfaces on the sides, add the cubed pineapple.

Add sugar and salt as per taste cook the pineapple for 5 minutes on medium flame. Place the flame setting on the lowest mode and add the coconut milk stir gently allow to boil and reduce.

Once the oil surfaces on the curry serve hot with chapathi, rice, biryani or pulao...Enjoy 😉