Pineapple Pachadi

To grind to a paste:
Coconut – 1/2 cup, grated
Cumin seeds – 1 tsp
Mustard seeds – 1/2 tsp
Green chilies – 2-3

For pineapple pachadi:
Pineapple – 2 cups, finely chopped
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Water – 1/2 cup
Yogurt – 1/2 cup, whisked

For tempering (tadka):
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 3-4
Curry leaves – a sprig
Whole dried red chilies – 3
Shallots – 2 tbsp, thinly sliced

Grind coconut, cumin seeds, mustard seeds and green chilies to a paste with very little water. Set aside.

Take pineapple, turmeric powder, red chili powder, sugar, 1/2 tsp salt and water in a pan. Cook pineapple on medium heat till the pieces are soft.

Add prepared coconut paste and boil for a few minutes till coconut is cooked and the curry is fragrant and thick.

Remove from heat and allow to cool slightly, 3-4 minutes. Whisk in the yogurt, check seasoning and add salt to taste.

Heat coconut oil in a small pan. Add the rest of the tempering (tadka) ingredients and allow the mustard seeds to crackle and the shallots to brown slightly. Pour hot tadka over pachadi. Stir well and keep covered until serving time.

Leftover pachadi can be refrigerated. Bring pachadi to room temperature before serving. Do not boil pachadi in which yogurt has been added, to prevent curdling.

NOTES:
Pachadi should not be boiled after yogurt is added, otherwise the curry may curdle or split. If you are confident enough, you can add yogurt while the pachadi is still on the stove, whisk vigorously and remove it promptly before it starts to boil again. Otherwise, follow the method in my recipe here. Remove the pachadi from stove-top and add yogurt after it has rested for a couple of minutes.

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