Pineapple Pachadi

Pineapple Pachadi

250gm Pineapple, chopped

250 gm Curd

For making paste

½ Coconut (scraped)

1 tsp Mustard

1 tsp Jeera

5-6 Shallots (small onions)

1 sprig curry leaves

4-5 green chillies

1” ginger

1 tbsp coconut oil

For tempering

½ tsp mustard,

2-3 red chillies

1 sprig curry leaves

Coarsely grind above ingredients (use half of the mustard, ginger and green chilles) and keep aside.

Finely chop balance ginger and green chillies and keep aside.

In a kadai, heat coconut oil, crackle mustard, add the chopped ginger and green chilles and chopped pineapple and let it cook. Now add the ground masala. When it starts simmering, add curd and let it simmer for a minute.

Lastly, for tempering, in a kadai, add oil, mustard; when it crackles, add red chilles and curry leaves. Pour it over the pachadi. Serve as a side-dish to rice.