Udipi Pineapple Curry

It is just not Thai but India also has a rich tradition of several, crowd pleasing pineapple preparations. For example, during our last India trip, we had this delicious pineapple curry at an Udipi restaurant. The curry looked like a beautiful lotus pond with golden pineapple pieces floating in thin coconut masala water, and tasted excellent with that memorable sweet-spice combination. Vijay and I liked it so much, I often prepare it at home now. This Udipi style pineapple curry is different from Thai version. No canned coconut milk, but we add fresh coconut masala paste that is typical to South Indian cooking. The recipe is simple, cooks quickly and it tastes great on its own or when served over rice/chapati.

Fresh Pineapple Pieces

Udipi Style Pineapple Curry
(for 2 to 4 for 2 to 1 meals)

Step 1: Start the preparation by making coconut masala first.
In a blender or mixer, take about 3 tablespoons of fresh coconut gratings. Add 6 cloves, one inch piece of cinnamon stick, seeds from one cardamom pod, 6 to 8 fresh or dried red chillies, quarter teaspoon of salt, and one inch piece of peeled, fresh ginger. Blend the ingredients, adding few tablespoons of water if necessary, until you have extremely smooth paste in the consistency of katuka or cream cheese.

Step 2: Prepare the fruit (pineapple) and vegetables (carrots and onions).
Peel, core and cut pineapple into 1×1/2 inch pieces. We need about 2 cups. Peel and dice carrot to half inch cubes, about a cup is required. Slice shallot or red onion lengthwise thinly, about half cup. I also add other vegetables like bell peppers and potatoes on some days or make it with only pineapple. It’s all good.

Step 3: Cook the Curry.
Heat a pan. Add a teaspoon of peanut oil and when it is hot, add a sprig of fresh curry leaves and a pinch each cumin, mustard seeds and asafetida. Toast to fragrance.
Add onions and cook to soft. Add carrots and coconut masala paste. Sauté, stirring frequently and when coconut paste starts to brown a bit, add about one to two cups of water. Also, quarter teaspoon turmeric, a tablespoon of grated jaggery and salt to taste. Mix and cover the pan, simmer on moderate heat for about fifteen minutes.
At the end, add pineapple pieces and cook for another five minutes on low heat. Garnish with fresh cilantro leaves if you wish, and serve the pineapple curry hot or lukewarm with rice or chapati.

Udipi Pineapple Curry
Upidi Pineapple Curry with Chapati ~ For Meal Today


19 Responses to “Udipi Pineapple Curry”

  1. Vidhya says:

    I am always thinking of recipes with fruits in them, just like the way westerners use fruits while baking. This is because my son has a sweet tongue and likes fruits, but I have a mental block – cooking fruits. I am defn. going to try this one and see! Thanks for the recipe, looks promising.

  2. Smita says:

    Dear Indira,

    This curry reminds me of “menaskai” (I am a closet south kanarite 🙂 – absolutely love pineapple in the curry. My grandmother used to add sesame seeds to the curry, quite delicious 🙂

    My best,


  3. Pavani says:

    Pineapple curry with Indian flavors is very interesting.. Looks delicious.

  4. srimathi says:

    Dear Indra,
    Pineapple is the fruit I would love to eat anytime. I love anything made with pineapple. I am so glad to see your post. I am so ready to make it as soon I get some pineapple this week.

  5. Divya Vikram says:

    Amazing flavors!

  6. Very interesting recipe.. Looks soo delicious n perfect.. lovely color.. 🙂

  7. Happy Cook says:

    My daughte rloves curries with pineapple and this just looks so so yumm.

  8. Maninas says:

    This sounds great.
    I too have a Sri Lankan pineapple curry that I often make

  9. Meghan says:

    What a sweet little combination!

  10. Madhuri says:

    Usually, Pineapple curry in south Kanara dont add carrot as they give different flavour to it.Apart from regular curry powder,they add dry roast sesame seeds and black gram powder at the end which gives a unique taste.

  11. I love to eat pineapple with salt and chilli powder sprinkled on it. It tastes awesome!!! I am sure this preparation would also taste good because of the blend of different flavours 🙂 Happy cooking Indira!!! Have a nice week end!!!

  12. Priya says:

    This looks absolutely delicious. We are from the mangalore area and my mom used to make pineapple/mango sasam (also sweet and spicy with ground fresh coconut and ground mustard seeds) – so yummy. Somehow though, fresh pineapple in our house never lasts long enough to cook with – we just love it as is. I’ll have to wait till I have a pineapple surplus – some day!!

  13. sreelu says:

    Indira, such a lovely recipe . Bookmarked I would love to try this sometime.

  14. swarna says:

    Great dish Indira. Pineapple rasam and pineapple rava kesari(sweet semolina dish) are very common in tamilnadu and often feature as part of wedding meals.


  15. Michele says:

    I’ve never had curry with pineapple–this looks delicious!!

  16. DK says:

    Somehow I never liked sweet fruits in a savory prep. Thats why I have never tried pineapple rice…!! This curry seems intriguing! Guess what, may be I will give this one a try after all 🙂

  17. Recipemom says:

    what a refreshing recipe. looks good. im sure to try it out!

  18. Never Mind says:

    This is one of the favorites in our household. I usually substitute fresh coconut with coconut milk or coconut cream and it add to that creamy gravy texture.

  19. Jade says:

    I made this today, I only had dry chilli flakes and so used half a teaspoon, it was very hot so I added some coconut milk to it which helped a bit. The taste was nice but it was very runny even with just one cup of water and if I were to make again I would try less chilli and try adding more vegetables or chickpeas.

Leave a Reply

Staypressed theme by Themocracy