Pineapple Pachadi
South Indian raita with pineapple, coconut, chillies and mustard seeds
Ingredients
- 1 cup pineapple chopped into cubes
- ¼ tsp turmeric powder
- ¼ tsp red chilly powder
- ½ tsp grated jaggery
- ½ cup plain yogurt / curd
- Salt to taste
To grind
- ⅓ cup grated coconut
- 2-3 green chillies
- 1 tsp mustard seeds
To temper
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 1-2 dry red chillies
- Few curry leaves
Instructions
- Grind coconut, green chillies, mustard seeds with 2 tbsp of the curd to a coarse mixture. Whisk the remaining curd and set aside.
- In a kadai, add pineapple, turmeric powder, red chilly powder, jaggery, salt and ¼ cup water. Cook till the pineapple pieces are soft.
- Add the coconut mixture and cook for 2-3 minutes. Then add the curd and cook until the curd is just heated. Remove from heat.
- In a small pan, heat coconut oil and add mustard seeds. When it splutters add red chillies, curry leaves and pour over pachadi.
Notes
- Do not cook for long time after adding curd otherwise the curd will curdle.
- If your pineapple is less sweet, add more jaggery.
- Adjust green chillies according to your spice preference.