Ingredients
Pineapple- 4 cups (cut into small slices)
Turmeric- 1tsp
Dried Red Chillies- 2
Coconut- 1 ½ cup (small slices)
Mustard Seeds- 1tsp
Curry Leaves- 6-7
Mustard Paste- 1 ½tsp
Vegetable or Coconut Oil- 3-4tbsp
Salt- To taste
Procedure
Take a pan over the gas oven and add the pineapple slices and some water to it. The water must be enough so that it completely immerses all the pineapple slices. Keep it on a medium flame.
Boil them for 4-5 minutes till they become soft and absorb all the water. Turn off the gas oven, bring it down and then keep aside.
Grind the coconut and dry red chillies in a blender.
Now take another frying pan over the gas oven and add the vegetable or coconut oil to it. Keep on a low flame.
Sprinkle the mustard seeds and let them sprout. Add the coconut and chilli paste to it. Saute on a medium flame for about 3-4 minutes. Add the curd and curry leaves. Mix well for about a minute or two.
Now add the pineapple pieces and stir on a low flame for 2-3 minutes. The curry must be enough to cover all the pineapple slices. If it has turned dry then add half a cup of water and stir.
Add the mustard paste just before bringing it down and turn off the gas oven.
Your pineapple pachadi is now ready to be served.
Serve this pineapple pachadi with either rice or roti.
