Ripe Pineapple-2 cup or one small
Salt -to taste
Sugar-2tbsp or according to ur taste
Dry Red chilly-2(chopped)
Grated coconut-1 1 /2 cup
Curd-1/2 cup or according to the sourness
Coconut Oil-2table spoon
Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..
Remove the hard portion and cut into very small cubes. .
Cook pineapple in a cooker along with with ,chilli powder ,turmeric powder ,sugar ,salt in 1/4 cup of water..
Grind the coconut along with 1/2tsp of mustard seeds ,green chilli ,curry leaves (2) and cumin to a fine paste.
Now add the coconut paste to the cooked pineapple .
Mix well and reduce the flame and cook for another 10 minutes..
The gravy should be thick
Now add the yogurt and mix well.
Heat for 2 minutes by stirring continuously ..
Check the salt and sugar
Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..Close it and allow to cool ..
It will be good if u make ur pachadi one day b4 sadya ..
So now ur delicious pachadi is ready to serve ..
If the pineapple is too sour u can adjust the sugar according to ur taste ..
instead of cooking green chilly with pineapple,grind coconut ,greenchilly , cuminseeds and yoghurt will be more better i think.
today i made like u said..but getting the same taste only .. 🙂 so u can do both way ..no prb 🙂
What’s the difference between pineapple pachadi and pulissery?
How long do we cook the pineapple in the first place ??? Dose it need any number of whistles ???