Thursday, December 16, 2010

PINEAPPLE PACHADI





INGREDIENTS


Ripe Pineapple-------------- 2 cups
Grated coconut------------- 1/2 cup
Yogurt/curd------------------1/4 cup
Green chilly------------------ 2
Oil------------------------------1 tsp
Mustard seeds---------------1/2 tsp
Dried red chilly---------------1
fenu greek seeds/uluva------1/4 tsp
Curry leaves------------------ a sprig
Water-------------------------- 1/4 cup or as needed
Turmeric powder------------ a pinch (optional)


METHOD

  1. Grind coconut and green chilly to a smooth paste and keep it aside.
  2. Trim off the skin of pineapple and remove the center hard portion.
  3.  Now cut the edible portion to small pieces. Keep it aside.
  4. In a vessel cook the pineapple pieces with needed salt,turmeric powder and water.Do not add too much water for cooking pineapple.
  5. Once the pineapple is fully cooked,add ground coconut paste.
  6. Bring this to a boil and switch off the flame.
  7. Check the seasoning.
  8. Now in a pan do the tempering. For this add a tsp of oil to a medium heat pan and splutter mustard seeds,dried red chilly,fenu greek seeds and curry leaves.
  9. Now pour this tempering to the cooked pineapples.
  10.  Then add the smoothly mixed yogurt/curd to it. Mix it good.
  11. Transfer to a serving bowl and serve with rice. This is a must item in Sadhya as pineapple helps easy digestion.

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