Pineapple Pachadi

Pineapple is not a usually visitor at our home. I am allergic to it and Jacob hates to clean it up and eat it all by himself. So we hardly get it. But, last Onam, I thought of making Pachadi out of Pineapple to include in our sadya menu. So, Jacob gets it all cleaned and diced, ready to eat and I get to enjoy it as pachadi for our sadya. I am allergic to pineapple as such but not its flavours, so I enjoy pineapple pachadi(its gravy), of course in limits.

I couldn't stop photographing them. So, pardon me if you find it a picture heavy post.

Pachadi is a must on onam sadya menu to make it complete. So why not try this pineapple pachadi this onam. Here is the recipe for it.

Ingredients 

1. 2 cups of pineapple, peeled and cut into small cubes
2. 1/2 tsp of red chilly powder
3. 1/4 tsp of turmeric powder
4. 1 tsp of sugar
5. 1 cup of grated coconut
6. 1/2 tsp of cumin seeds
7. 1 tsp of mustard seeds
8. 2 green chillies
9. 5-6 tbsp of yogurt
10. Salt to taste 

For tempering

1. 1/2 tsp of mustard seeds
2. 2 shallots sliced
3. 1 sprig of curry leaves
4. 2-3 dry red chillies 

Method

• In a pan, add the pineapple, red chilly powder, turmeric powder and salt. Add water  so that the pineapple remains immersed. Cook it till the pineapple turns tender. Now add sugar to it and let it cook for another 2 minutes. 
• Meanwhile, run the mustard seeds in a grinder jar to break them open. Then add the grated coconut, cumin and green chillies to it and grind it into a paste by adding little water to it.
• When the pineapple is done cooking, drop this coconut mixture to it and mix it well. Continue cooking for another 5 minutes. Turn off the heat.
• Let it cool down just a little. Then, add yogurt to it and mix it well.
• In another pan, heat the oil. Once hot, add the mustard seeds and let it pop. Add the shallots, curry leaves and red chilly and fry them. Pour it on top of the cooked pineapple and stir it. 
• Serve it with rice. 

Tips

1. You could avoid sugar in pachadi since the pineapple already add some sweetness to the curry. But If you like it sweet then go for sugar.
2. Do not add yogurt to the pachadi when it is piping hot. It would curdle. Let it stand for a couple of minutes after you take it off the heat, before you add yogurt to it.