Thursday, March 3, 2016


Pineapple Pachadi
  • Pineapple Chopped - 1 Cup 
  • Chilli Powder - 1 Teaspoon
  •  Turmeric Powder - 1/4 Teaspoon
  • Curd - 1/4 Cup
  •  Greenchilly Chopped-1
  • Sugar -1 Tablespoon

For Grinding 
  • Grated Coconut -1/4 Cup 
  • Cumin Seeds(jeerah) - 1 Teaspoon 

For Seasoning 
  • Coconut Oil - 2 Teaspoon
  • Mustard Seeds - 3/4 Teaspoon
  • Red Chillies - 2
  • Curry Leaves – 1 String 


Grind coconut and cumin seeds to a fine paste and keep it aside.

Cook pineapple with enough water adding salt, turmeric powder, sugar, green chilly and chilli powder.
Add 1 teaspoon of sugar and check whether it is sufficient. If not, you can add some more sugar.

Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates.

Add whisked curd, mix well and switch off the flame. Do not boil after adding curd.

For seasoning
Heat oil in a pan and splutter mustard seeds.
Add dry red chillies and curry leaves and pour this seasoning over the dish.
Pineapple pachadi is ready to serve.

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