Pineapple in Sweet-Tangy Coconut Yoghurt- Pachadi

Ingredients

• Pineapple, cubed — 1¼ cups
• Green chilli, chopped — 2
• Turmeric powder — ¼ tsp
• Grated coconut — ¼ cup
• Cumin seeds — ½ tsp
• Curd (yoghurt), whisked — ½ cup
• Coconut oil — 1 tbsp
• Mustard seeds — ¼ tsp
• Dried red chilli — 2
• Curry leaves — 1 sprig
• Salt — to taste

Method

1. Cook the pineapple with green chilli, turmeric powder, salt, and a little water until soft.
2. Grind the coconut and cumin seeds into a smooth paste with a little water.
3. Add the coconut paste to the cooked pineapple.
4. Mix well and simmer for 2-3 minutes.
5. Turn off the heat and let it cool slightly.
6. Stir in the whisked curd.
7. Heat coconut oil in a small pan.
8. Add mustard seeds, dried red chilli, and curry leaves, and let them splutter.
9. Pour the tempering over the pachadi.

Tip: Add the curd only after the pan is off the heat — boiling curd can cause it to split.

 

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