As I said in the above posts Onam Sadhya (lunch) can be sweet, tangy, spicy, bitter .... Pineapple pachadi is for people with a sweet tooth, but it is sad that it is served as a thodu curry means you get to eat very little or you have to ask for more. If you are not with a sweet tooth, naranga curry with all its bitterness will come for the rescue. Now if you feel like having a little tanginess in your mouth, puli inji is there to balance it. In short Onam Sadhya is such a balance of flavours from sweet ....... bitterness, once a year you get to dance your tongue with all flavours oozing out.
Ripe plantains/Kerala banana/ethappazham - 200 gm
Pineapple -200 gm
Black grapes - 100 gm
Turmeric powder - 2 tsp
Chilli powder - 2 tsp
Sugar - 100 gm
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Dry red chillies - 6 nos
Grated coconut - 1/2 of a coconut
Chop ethappazham and pineapple into fine pieces. Cook them in some water along with turmeric powder, chilli powder, and salt. When the water disappears, add sugar and mix well. Add ground coconut (grind coconut very well). Soak black grapes in warm water. Remove grapes from water and let the paper towel absorb all the water contents. Add this to the above curry.
Now season it with the above ingredients from (For seasoning). Pour this to the above madhura curry.