Pineapple Pachadi

Ingredients

• 2 cups pineapple chopped
• 1 cup scraped coconut fresh
• 2 green chillies slit
• Salt to taste
• 1 inch ginger sliced
• 1 teaspoon coriander seeds
• 3 dried red chillies
• 1 cup yogurt
• ½ teaspoon fresh coriander leaves chopped
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 6-7 curry leaves

Method

1. Heat a non-stick pan. Add pineapple, green chillies, ginger, salt and ½ cup water, mix well and cook till the pineapple turns soft and mushy.
2. Grind coconut, coriander seeds and 2 dried red chillies with a little water to a fine paste.
3. Discard the ginger slices from the pan and add the ground paste. Mix well, add little water and simmer for 2-3 minutes.
4. Remove from heat, add yogurt and mix well. Add coriander leaves and mix well.
5. Heat oil in a small tempering pan. Add mustard seeds and let them splutter. Add curry leaves and remaining broken dried red chilli and pour this tempering over the cooked pineapple mixture. Mix well.
6. Serve as an accompaniment.