Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce)

Introduce

Chef :

Ashwini

Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce)

This is a Kerala (south india) recipe,I was introduced to this dish by a friend who once prepared a sumptuous meal on Onam. She prepared elaborate 3 course meal for a group of 20 :) I instantly fell in love with this dish.... it has amazing combination of sweet, sour and spicy hot!!! Give it a try ...

Ingredient

1 cup

fresh pineapple, cut into cubes

1/4 cup

water

1/2 teaspoon

salt

1/2 cup

plain yogurt, lightly beaten

2 teaspoon

oil

1/2 teaspoon

mustard seeds

shallots or 1/2 medium size onion, sliced

whole dry red chilies

3-4

fresh curry leaves (i used dried)

1/2 cup

grated coconut (i used dried, soaked in water for some time)

small green chili

1/2 teaspoon

cumin seeds

1/4 teaspoon

turmeric powder

Cooking instructions

* Step 1

Grind the ingredients for coconut paste finely. You can add a little water to make the grinding easier.

* Step 2

In a small pan, cook the pineapple with water and salt till most of the water has evaporated.

* Step 3

Mix in the coconut paste and cook for 2 more minutes.

* Step 4

Turn off the flame and put the pan aside for a few minutes.

* Step 5

Once the pan has cooled down, mix in the yogurt. Adding yogurt while the flame is still on will curdle the gravy and you won’t get a smooth curry.

* Step 6

Next, make the tempering. In a small skillet, heat the oil and add mustard seeds.

* Step 7

Once they pop, add the onion slices and lightly brown them. Then add the red chilies and curry leaves. Take the skillet off heat as soon as the chilies change color. Combine the tempering with the pineapple mixture.