Ingredients
Pineapple – 1 medium sizeFinely chopped
Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Chilly powder-3/4tsp
Turmeric powder-1/4tsp
Salt-to taste
Jaggery-2 pieces
Grated Coconut-3/4 of 1
Cumin seeds- 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Mustard seeds-1/4tsp
Coconut Oil-1tbsp
Water-1cup
Curd-14cup(opt)
Method
Chop the pineapple into too fine pieces.
In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .
Mix well.
Close the kadai and cook for about 20 minutes in low flame .
Stir occasionally.
when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes .
No need to close the kadai .
In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water .
When the jaggery is nicely blend with the pineapple add this fine paste and mix well .
Check the taste After adding curd dont boil the pachadi.
Now season with curry leaves,dry red chilly and mustard seeds.
If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving .
U can adjust jaggery and chilly powder according to ur taste .
Here i didnt get grapes so couldnt able to add .
banana is optional.
Pineapple pachadi is ready
0 Comments