Pineapple Pachadi

 

 

The sweet curry-An inseperable part of Onasadhya

 

 

To make this you will need: Canned pineapple or fresh pineapple chunks, Coconut, Cumin seeds, Jaggery, Yogurt, Mustard, Dried red chilli, Curry leaves, Chilli powder, Turmeric and Salt.

Open a 20 oz can of Pineapple chunks or crushed pineapple.Strain the fruit and discard the juice..If using fresh pineapple you will need 2 cups of pineapple chunks.

Transfer the pineapple to a cooking pan and cook it with..

 1/2 tsp Chilli powder

 1/4 tsp Turmeric powder

 1/2 tsp Salt

 and 1/4 cup Water.

When it starts to boil add a small piece of jaggery.About 2 Tbsp.Let it cook for few minutes.

 Meanwhile take 1/2 cup Coconut , 1/4 tsp Cumin seeds

and  1/4 tsp Chilli powder in a grinder

  and grind it to a dry paste.

When the pineapple is cooked and the water is completely disappeared, remove it from the stove and let it cool for few minutes.

 Then transfer it to a grinder

 and grind it to a smooth paste.

 Transfer it back to the cooking pan

 along with the coconut mixture

 Let it cook again for few minutes.

 FInally pour 1/2 cup Yogurt.

 Cook it for 2 minutes on low flame

 In another pan, fry 1/2 tsp Mustard, dried red chillies and curry leaves in  1 Tbsp of coconut oil

 and pour it on the pachadi.

 

 

RECIPE

Servings: 6(for sadhya) 4(for regular meal)

 

Ingredients:

• Canned pineapple (crushed or chunks) - 20oz or fresh pineapple - 2 Cups
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1/2 tsp
• Water - 1/4 cup
• Yogurt - 1/2 cup

 

• Coconut - 1/2 cup
• Cumin seeds- 1/4 tsp
• Chilli powder - 1/4 tsp

 

• Mustard - 1/2 tsp
• Dired red chillies - 2
• Curry leaves - few

Directions:

 

• Strain the Pineapple chunks.Discard the juice.
• Cook it in a pan with chilli powder,turmeric,water and salt.
• Grind coconut, cumin seeds and chilli powder.
• When the pineapple is cooked and water is evaporated fully, cool it for few minutes and then grind it to a smooth paste.
• Grind the coconut, cumin seeds and chilli powder.
• Transfer the pineapple paste and coconut mixture to the cooking pan and cook it for few minutes.
• Then add yogurt and cook for 2 minutes on low flame.
• Heat some coconut oil and fry the mustard seeds, dried chillies and curry leaves and pour it on the pachadi.Serve hot.