Tuesday, September 11, 2012

Pineapple Pachadi

A sweet and sour dish with mild flavour of the chillie and mustard is absolutely divine. This is one the the dish served in most of the Kerala sadhya, loved by all as the flavour of the pineapple is so good in this recipe.

Pineapple – one small pineapple
Grated coconut – 4 tbsp
Cumin seeds – ¼ tsp
Chilly powder – ½  tsp
Turmeric powder - ½ tsp
Salt -  to taste
Mustard seeds - ½ tsp
Dry red chillies- 3 nos
Cooking/Coconut oil - 2 tbsp
Curry leaves – 2 sprigs                                                                                                                      Fenugreek – ¼ tsp                                                                                                                                  Sugar – about 2 tbsp – if you feel the pineapple is sour then you may need to add sugar
Thick curd (not sour) - 1 glass

1)Peel off the skin of the pineapple and cut it into very small pieces.

2) Put the pineapple pieces to a pot  and cook them with chilli powder, turmeric powder, salt
3)Grind together coconut and cumin seeds.

4)When the pineapple gets fully cooked, add the ground coconut mixture.

5)Allow the mixture to get cooked. Ensure  it doesn’t get too watery. The mixture should be thick.

6) Add curd and stir it to get the required  consistency and off the stove and don’t let the curd boil.
7)Heat oil in a pan, add in  mustard seeds  when it splutters add in Dry red chillie and curry leaves.

8)Put the seasoning into the  the pineapple mixture.

9)Allow it to cool.

This is served with steamed rice.




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