Pineapple Pachadi

Ingredients

Coconut oil

2 tablespoons

Curry leaves

10-12

Dry red chilies

2

Mustard seeds

1 teaspoon

Yogurt

1 cup, beaten

Cumin seeds

1/2 teaspoon

Coconut

1 cup, grated

Salt

to taste

Jaggery

1/4 cup, grated

Red chili powder

1/2 teaspoon

Turmeric powder

1/2 teaspoon

Green chili

1, chopped

Pineapple

2 cups, diced

Instructions

1. In a large saucepan, combine the diced pineapple, chopped green chili, turmeric powder, red chili powder, grated jaggery, and salt. Cook over medium heat until the pineapple becomes tender.
2. While the pineapple cooks, prepare the coconut paste. In a blender, combine the grated coconut and cumin seeds. Blend until a smooth paste forms.
3. Add the coconut paste to the cooked pineapple, mix well to combine. Allow the mixture to cook for a few more minutes on low heat.
4. Turn off the heat and add the beaten yogurt to the saucepan. Stir well to incorporate the yogurt into the pineapple mixture.
5. For the tempering, heat the coconut oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Add the dry red chilies and curry leaves, saute until they release their aroma.
6. Pour the tempering over the pineapple pachadi and stir well to combine. Serve the pachadi warm as a side dish with rice or roti.