Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce)

Name: Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce)
Cuisine: Indian
Ingredients: 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; 2 shallots or 1/2 medium size onion, sliced; 2 whole dry red chilies; 3-4 fresh curry leaves (i used dried); For coconut paste; 1/2 cup grated coconut (i used dried, soaked in water for some time); 2 small green chili; 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1/2 teaspoon mustard seeds

Ashwini @cook_7630680

Tokyo

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 ...

Ashwini @cook_7630680

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Ingredients

1 cupfresh pineapple, cut into cubes
1/4 cupwater
1/2 teaspoonsalt
1/2 cupplain yogurt, lightly beaten
2 teaspoonoil
1/2 teaspoonmustard seeds
2shallots or 1/2 medium size onion, sliced
2whole dry red chilies
3-4fresh curry leaves (i used dried)
For coconut paste
1/2 cupgrated coconut (i used dried, soaked in water for some time)
2small green chili
1/2 teaspooncumin seeds
1/4 teaspoonturmeric powder
1/2 teaspoonmustard seeds

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Steps

1

Grind the ingredients for coconut paste finely. You can add a little water to make the grinding easier.
2

In a small pan, cook the pineapple with water and salt till most of the water has evaporated.
3

Mix in the coconut paste and cook for 2 more minutes.
4

Turn off the flame and put the pan aside for a few minutes.
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.
6

Next, make the tempering. In a small skillet, heat the oil and add mustard seeds.
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.
8

Its ready to serve with rice. Do not reheat this dish, it will curdle the yogurt, bring it to room temperature and it will be ready to eat.