New Update
/sanjeev-kapoor/media/post_banners/811c2dbb1743d9829c96a3984b9e2f9f16dfaa6e4f4f7f06c2407a7ea4687c6a.jpg)
Pineapple Pachadi
Main Ingredients | Pineapple, Scraped coconut |
Cuisine | South Indian |
Course | Raitas |
Prep Time | 15-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
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
- 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.
- Grind coconut, coriander seeds and 2 dried red chillies with a little water to a fine paste.
- Discard the ginger slices from the pan and add the ground paste. Mix well, add little water and simmer for 2-3 minutes.
- Remove from heat, add yogurt and mix well. Add coriander leaves and mix well.
- 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.
- Serve as an accompaniment.
Advertisment