Pineapple Pachadi

Pineapple Pachadi

A pineapple chutney, that’s chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.

For the pachadi:
1) 1 cup coconut
2) 2 cups ripe pineapple, chopped
3) 2 green chillies, slit (deseeded)
4) 2 inch piece of ginger
5) Salt to taste
6) 1/2 cup water
7) 2 dry red chillies
8) 1 tsp mustard seeds, crushed
9) 1 cup yoghurt

For the tempering:
1) 1 Tbsp oil
2) 1/2 tsp mustard seeds
3) 2 whole dry red chillies
4) A bunch of curry leaves


For the pachadi:
1)Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.
2)Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple.
3)Let it boil, then remove from the flame.
4)Add beaten curd and mix well.

For the tempering:

1)Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.
2)Serve with appams and stew.

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