Spicy Pineapple Pachadi (India)

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Spicy Pineapple Pachadi (India)

 

11 ozs. pineapple cut into 1 " chunks

2 tbsps. sugar

3 tbsps. freshly grated coconut

1/2 tsp. ground cumin

1 cup yogurt, lightly beated with a fork

8 to 10 fresh curry leaves

3 fresh green chillies, finely chopped

1/2 tbsp. salt

1 tbsp. vegetable oil

1/2 tsp. brown mustard seeds

3 dried hot red chillies

 

Put the pineapple in a small non-stick pan with the

sugar and 1/2 cup water. Bring to a simmer. Stir and

stew over a low heat for 10 to 12 minutes until the

water has been absorbed.

Meanwhile put the coconut and cumin into a blender

with

1 tbsp. or more of water and blend to a smooth paste.

Add the coconut paste to the cooked pineapple and stir

over a low heat for 2 to 3 minutes. Remove from the

heat and leave to cool.

Put the yoghurt into a bowl with the grren chillies

and salt. Add the pineapple and stir to mix.

Heat the oil in a small pan over a medium high heat.

When hot add the mustard seeds. As soon as they begin

to pop add the red chillies and curry leaves. Stir and

fry over a low heat for a few more seconds until the

chillies darken. Remove from the heat and stir into

the yoghurt mix. Serves 4.

 

 

 

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