Pineapple Pachadi Recipe

Cooking Directions

• STEP 1.Peel and core the pineapple, then chop it into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and dried red chilies.
• STEP 3.Add the chopped pineapple to the pan and cook until it becomes soft.
• STEP 4.In a blender, grind coconut, green chilies, and cumin seeds to a fine paste.
• STEP 5.Add the coconut paste to the cooked pineapple and mix well.
• STEP 6.Turn off the heat and let the mixture cool down.
• STEP 7.Once cooled, add yogurt and salt to the mixture and mix well.
• STEP 8.Serve the Pineapple Pachadi as a side dish with rice or as a condiment with dosa or idli.

Cooking Tips

• Make sure to use ripe and sweet pineapple for the best flavor.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of sugar if the pineapple is not sweet enough.
• Allow the pachadi to cool completely before adding yogurt to prevent curdling.

Storage and Serving

• Pineapple Pachadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it chilled or at room temperature.
• It pairs well with steamed rice, pulao, dosa, idli, or even as a spread for sandwiches.