Saturday, 30 August 2014

Pineapple pachadi - with stepwise picture


1 cup pineapple pieces
Small piece of jaggery (optional)
¼ tsp turmeric powder
3 green chilli
1/3 cup grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
¼ cup curd
Salt to taste
1 tbsp coconut oil
½ tsp mustard
4 dried red chilli
Curry leaves

Preparation

Cook the pineapple with turmeric powder, salt and some water. Add jaggery (depends on sweetness of pineapple you can skip this. my pineapple was less sweet) and allow to melt. (I forgot to add turmeric powder while cooking so added later when jaggery melted) Grind the coconut with green chilli and cumin seed. Add this paste and crushed mustard into cooked pineapple stir well. After 2 minutes switch off the flame and add curd mix well. In a separate pan heat coconut oil,  then add mustard, dried red chilies and curry leaves. Once spluttered add this in pachadi. 






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