Pineapple Pachadi

Pineapple Pachadi

Ingredients

  • 150 gm (diced) fresh Pineapple
  • 200 ml homemade Curd (Yogurt)
  • 8-10 Curry Leaves
  • 1/2 tsp Red Chilli powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Jaggery powder (optional)
  • 1/2 tsp Salt

Coconut Paste

  • 30-35 gm fresh grated Coconut
  • 1/4 tsp Salt
  • 1/2 tsp Mustard Seeds
  • 1-2 Green Chillies

Tadka

  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 7-8 Curry Leaves
  • 2-3 dry Red Chillies
  • 2 tsp Coconut oil
  • 1/4 tsp Turmeric powder

Instructions

  1. In a saucepan, combine the chopped pineapple, turmeric powder, red chilli powder (if using), green chilies, jaggery, salt, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes or until the pineapple is tender. Make sure the pieces are soft but not completely mushy.
  2. Grind coconut, mustard seeds and green chilli to a smooth paste.
  3. Add coconut paste and jaggery to cooked pineapple. Simmer for 5-6 minutes.
  4. Cool slightly, then mix in homemade curd gently. Remove the pan from the heat and allow the mixture to cool down completely to room temperature. This is a crucial step to prevent the curd from splitting.
  5. Heat coconut oil, splutter mustard and fenugreek seeds. Add curry leaves and dry red chillies.
  6. Pour the tempering over the pachadi and mix well. Serve as an amazing and a refreshing accompaniment at meals.