Kerala Sadya Style Pineapple Pachadi
Ingredients
- 1 1/2 cup Pineapple sliced
- 1/2 cup Grapes
- 3/4 cup Grated coconut
- 1/4 cup Jaggery
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Chilly powder
- 1 pinch Cumin seeds
- 1 spring Curry leaves
- 2 dry Red chillies
- 1 teaspoon Mustard seeds
- Salt & Oil as required
Instructions
- 1 First of all, cut the pineapple into small pieces.
- 2
In a pan, add the pineapple slices along with jaggery, turmeric powder, chilli powder, salt, and a little water. Cook it gently—do not overcook.- 3
Once the pineapple is cooked and slightly cooled, mash it with a spoon or crush it slightly in a blender.- 4
In a blender, grind coconut and cumin seeds with a little water into a smooth paste.- 5
In a kadai, heat the mashed pineapple mixture. Add the coconut paste and cook for about 2 minutes on low flame.- 6
Turn off the flame and add a few grapes for a mild sweetness and texture contrast.- 7
For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then add curry leaves and dry red chillies.- 8
Pour the tempered mixture over the pachadi and mix gently.- 9
Pineapple Pachadi is ready! - 2
