Pineapple Pachadi

Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian

Ingredients
  

Step 1

  • 3 cups pineapple cut into small pieces
  • 1/2 tsp turmeric
  • 1/2 tsp Kasmiri chili powder
  • 1 tsp salt
  • 1 cup water

Step 2

  • 1 cup coconut, grated
  • 2 whole green chillies
  • 3 cloves garlic
  • 1/2 tsp cumin seed
  • 1/2 tsp mustard seed
  • ½ inch ginger
  • 1/2 cup water

Step 3

  • 1 cup yogurt, stirred well
  • 1/2 tsp sugar
  • salt, as needed

For Tempering

  • 2 Tbsp coconut oil
  • 1 tsp mustard seed
  • 2 whole dried red chillies
  • 1 stalk curry leaves
  • ¼ cup onion (or 4 shallots), minced

Instructions
 

Step 1

  • 1. Put the cut pineapple in the pressure cooker with 1 cup of water, turmeric, Kashmiri chili and salt. (Pineapple can be cooked on a stovetop; however it does take a bit longer)
  • 2. Cook the pineapple for 2 whistles.

Step 2

  • 3. Grind the ingredients with 1⁄2 cup of water into a fine paste.
  • 4. Add the ground paste to the cooked pineapple.
  • 5. Mix well
  • 6. Cook with the lid on without the pressure weight for 2 minutes.
  • 7. Remove lid and cook further for 3 minutes
  • 8. Remove from the stove and let it cool.
  • 9. Add the yogurt, sugar and salt to taste.
  • 10. Set aside.

For Tempering

  • 11. In a pan, add the oil.
  • 12. When the oil is hot, add the mustard seeds.
  • 13. When the mustard seeds pop, add the dry whole red chillies and the curry leaves.
  • 14. Add the onions.
  • 15. When the onions are slightly browned, add the tempered mixture to the pachadi.
  • 16. Mix well.
  • 17. Pineapple Pachadi is ready to serve. Enjoy!

Video

Keyword vegetarian

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