Sunday, 15 July 2012

Pineapple Pachadi

Pineapple - 2 cups, cut into very small pieces
Grated Coconut - 1 cup
Cumin Seeds - a pinch
Turmeric - 1/2 tsp
Dry Chilies - 2 to 3
Yogurt - 1/2 cup (preferably not so sour)

For seasoning:
Mustard Seeds - 1 tsp
Curry Leaves
Shallots sliced
Dry red chilies


  • Remove the skin of the pineapple and cut into small pieces.
  • Cook the pineapple with little water along with salt and turmeric.
  • Grind coconut together with a pinch of cumin seeds. Grind the dry red chilies also.
  • Once the pineapple pieces are cooked, add the ground coconut paste. 
  • Continue cooking in low flame for another 3 - 4 minutes.
  • Add the curd and stir well till it becomes thick. Remove from the flame (do not let it boil).The consistency should be thick and not watery unlike the cucumber pachadi.
  • Splutter mustard seeds and saute dry red chillies and shallots and curry leaves for a few minutes.
  • Pour seasoning over the pachadi.

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