By Devi Poojari
August 7, 2023
Image Credit: Lincy's Cook Art
A sweet-sour side dish to eat with your meals, this tangy pineapple pachadi is extremely simple to make and packed with flavours and textures.
½ cup chopped pineapple ½ cup fresh yoghurt 1 teaspoon jaggery 1 teaspoon red chilli powder 1 teaspoon turmeric powder ½ cup grated coconut 2 green chillies 1 teaspoon cumin seeds 1 tablespoon coconut oil 1 teaspoon mustard seeds 5-6 curry leaves 2 red chillies, broken Salt, to taste
Grind the coconut, green chillies and cumin seeds into a fine paste.
Combine the chopped pineapple, yoghurt, red chilli and turmeric powders and jaggery in a bowl.
Add the coconut paste to the pineapple-yoghurt mixture and mix well before seasoning.
Heat the coconut oil in a pan and temper the mustard seeds, curry leaves and red chillies until they crackle.
Pour the tempering over the mixture and stir well.
Allow it to sit for 20 minutes, before serving.