Bowl of Pineapple Madura Curry with curry leaves on side.
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Kerala Pineapple Madhura Curry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 people
Author: Lathiya Shanmugasundaram


  • 1 cup Pineapple chunks
  • 1/4 tsp Turmeric powder
  • Salt As required
  • 1/4 tsp Sugar/Jaggery

To Grind

  • 1/4 cup Coconut grated
  • 1/2 tsp Jeera seeds
  • 2 nos Green Chili
  • 1/2 inch Ginger
  • 1/8 tsp Mustard seeds

To temper

  • 1 tsp Coconut oil
  • 1/4 tsp Mustard seeds
  • 1-2 nos Dry red chili
  • Curry leaves few


  • Grind all ingredients under ' to grind' to a smooth paste with required water.
  • In a pot, take pineapple chunks along with water till pineapple is immersed.
  • Add turmeric powder and cook till pineapple are cooked.
  • Mash pineapple slightly with the ladle.
  • Add the ground coconut paste and cook till the raw smell goes.
  • Add sugar and required salt.
  • When it reaches thick consistency,remove from flame
  • Heat coconut oil in a pan.
  • When it is hot,crackle mustard seeds.
  • Add dry red chili and curry leaves.
    Pour it in curry.
  • Let the curry rest for few 10 - 15 minutes before serving for the flavors to blend.
    Serve along with rice.


  1. Adjust green chilies according to your requirement.
  2. If your pineapple is very sweet,you can avoid adding sugar or jaggery.