Prep Time: under 10 minutes Cook time: under 20 minutes Serves -1 Ingredients needed Pineapple chopped – 1 cup Chilli powder – 1 tsp Turmeric powder – 1/4 tsp Curd – 1/4 cup + 2 tbsp Jaggery -1 tbsp For grinding Grated coconut -1/4 cup Cumin/Jeera seeds – 1 tsp Mustard seeds – 1 tsp For the seasoning Coconut oil – 2 tsp Mustard seeds – 3/4 tsp Red chillies – 2 Curry leaves – few Preparation Peel the skin and remove the core of the pineapple. Chop it into small pieces. Grind coconut, jeera seeds and mustard seeds to a fine paste and keep it aside. Directions Cook pineapple with very less water adding salt, turmeric powder, jaggery and chilli powder.(pineapple tends to ooze out water) Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates. Add whisked curd, mix well and switch off the flame. Do not boil after adding curd. Heat coconut oil, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the pachadi. Serve it as a side dish for rice. Give this delicious recipe a try and I am sure, you will not regret it. If you like this recipe then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen. Read More
