How to make Pineapple Pachadi -
Pineapple cooked with coconut masala to make a tasty accompaniment.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Scraped coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Raitas
For more recipes related to Pineapple Pachadi checkout Pineapple Raita, Pineapple Raita. You can also find more Raitas recipes like Sprouted Moong Raita Mango Sasam - SK Khazana Mint Vegetable Raita Burani
Pineapple Pachadi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pineapple Pachadi Recipe
Pineapple chopped 2 cups
Scraped coconut fresh 1 cup
Green chillies slit 2
Salt to taste
Ginger sliced 1 inch
Coriander seeds 1 teaspoon
Dried red chillies 3
Yogurt 1 cup
Fresh coriander leaves chopped ½ teaspoon
Oil 1 tablespoon
Mustard seeds ½ teaspoon
Curry leaves 6-7
Method
Step 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.
Step 2
Grind coconut, coriander seeds and 2 dried red chillies with a little water to a fine paste.
Step 3
Discard the ginger slices from the pan and add the ground paste. Mix well, add little water and simmer for 2-3 minutes.
Step 4
Remove from heat, add yogurt and mix well. Add coriander leaves and mix well.
Step 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.
Step 6
Serve as an accompaniment.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
