Pineapple Pachadi
A sweet, tangy and spicy side dish made with pineapple and coconut that goes well with rice as well as flatbreads.
Servings 4 people
Ingredients
- 1¼ cups chopped pineapple ( 250g)
- a marble-sized tamarind (10g)
- 1 cup water
- a pinch of turmeric powder
- salt as needed
- 1 tbsp jaggery
For grinding
- ½ cup coconut lightly packed (50g)
- 2 green chilies
- ⅛ tsp mustard seeds
- water as needed
For tempering
- ⅛ tsp mustard seeds
- ⅛ tsp split urad dal
- 1 red chilly
- a few curry leaves
- 2 tsps coconut oil
Instructions
- Chop the pineapple into small pieces, grate the coconut and soak the tamarind in a cup of water for a few minutes
- Take the pineapple pieces in a saucepan/frying pan, add the squeezed tamarind water, turmeric powder and salt and cook for 7-10 minutes till it becomes tender.
- Grind the coconut with the chilies and mustard using water as needed.
- Add this ground mixture to the cooked pineapple, add jaggery and more salt as needed.
- Continue cooking for a few more minutes till most of the water evaporates and it gathers together.
- Serve with rice or any flatbreads.
