1 cup finely chopped ripe pineapple
1/2 cup grated coconut
1/4 tsp cumin seeds/jeerakam
2 green chillies(adjust according to spice level)
a pinch of turmeric powder
1/4 tsp mustard seeds
1/2 cup yoghurt
1/4 tsp black pepper powder
1/2 tsp ghee(optional)
1/2 to 1 tsp grated jaggery(optional)
salt to taste
1 Tbsp coconut oil
1/2 tsp mustard seeds
few curry leaves
1/4 tsp fenugreek powder
- Take a heavy bottomed pan and cook the pineapple with little salt and turmeric in half a cup of water on a medium low flame.
- Cook covered until the pineapple is cooked well. Once cooked cook without lid until the water is absorbed.
- Add the ghee and jaggery(if the pineapple is not very sweet, then only jaggery should be added. Or else, you can skip adding the jaggery) and saute well until the water is totally absorbed and the mixture is somewhat dry.
- Grind the coconut, cumin, green chilli and mustard in yoghurt into a smooth paste.
- Add the grinded paste and salt (check and add, as we have already added little salt to the pineapple before) to the pineapple mixture and mix everything well.
- Cook on a low flame for about 10 minutes.
- Remove from heat and keep aside.
- For seasoning, heat coconut oil in a small kadai. Add the mustard seeds. Once it splutters add the curry leaves and fenugreek powder.
- Remove from heat and pour this on the prepared pineapple pachadi. Cover immediately with a tight lid.
- Leave it undisturbed for 5 minutes. Then mix and serve.