PINEAPPLE PACHADI
Ingredients
1 cup finely chopped pineapple
1 cup thick yogurt
2 tsps red chilli powder
Salt to taste
½ tsp turmeric powder
2 tbsps chopped jaggery
Paste
½ cup scraped fresh coconut
2-3 green chillies
1 tsp cumin seeds
1 tsp mustard seeds
2 tbsps yogurt
Tempering
1½ tbsps coconut oil
1 tsp mustard seeds
8-10 curry leaves
3 dried button red chillies
¼ tsp asafoetida (hing)
Method
1. Add pineapple in a non-stick pan, add red chilli powder, salt, turmeric powder, jaggery and ½ cup water and mix, cover and cook for 3-4 minutes or till soft and pulpy.
2. Put coconut in a blender jar, add green chillies, cumin seeds and mustard seeds and blend well. Add yogurt and blend to a coarse paste.
3. Add ground paste in the pan and mix and sauté for 2-3 minutes. Switch the heat off and add yogurt and mix well.
4. For the tempering, heat coconut oil in a small non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, dried button red chillies and asafoetida, pour the tempering over the pineapple-yogurt mixture.
5. Transfer this mixture into a serving bowl and serve.
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