Pineapple Pachadi (Pineapple Curry)

Pineapple Pachadi

Ingredients:
1.  Ripe Pineapple – 1 medium size.
2.  Grated coconut – 1 cup
3.  Mustard – ½ tsp
4.  Curds – ½ liter or 1 cup (ensure its not very sour)
5.  Salt – for taste
6.  Sugar – 1 to 2 tsp if necessary
7.  Chili powder – 1 tsp
8.  Green Chillies – 3 small ones
9.  Finely Chopped Ginger – 1 tsp
10. Turmeric powder – ½ tsp

For Seasoning:
1.  Oil – 1 tbsp
2.  Mustard Seeds – 1/4 tsp
3.  Dry Red Chillies – 4
4.  Curry Leaves – A sprig

Method:

1. Remove the skin and pines of the Pineapple. Chop the yellow pineapple flesh finely.
2. Transfer it to a vessel and add chili powder, salt, turmeric powder, chopped green chilies, ginger, sufficient water and cook well.
3. Grind coconut and mustard seeds together into a very fine paste.  (Be careful with the amount of mustard seeds you grind. If you grind a more then the taste may get ruined.)
4. When the pineapple is cooked add the coconut paste into it. (You can adjust the consistency of the dish by increasing or decreasing the water content in the coconut paste.)
5. Again cook for another 5 mins till the raw taste of coconut goes.
6. Reduce the flame and add beaten curds to it, mix well and off the flame.
7. Check the taste at this stage. Add little sugar if required. (If the Pineapple is very sweet then no need of adding extra sugar)
8. Heat oil in a pan. Splutter mustard seeds, cumin seeds and sauté dry red chilies and curry leaves for a few minutes.
9. Pour seasoning over the Pineapple Pachadi.
10. Serve with rice.