Pineapple Pachadi

Method

1. 1

   Prepare pineapple: Peel and core 2 cups fresh pineapple. Cut into small 1-cm pieces.

2. 2

   Cook pineapple: In a pan cook pineapple with 3 tbsp water, a pinch of turmeric, half tsp red chilli powder and salt on medium heat 6-8 minutes until just softened.

3. 3

   Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2-3 green chillies and a pinch of turmeric to a smooth paste.

4. 4

   Add coconut paste: Add the coconut-mustard paste to the cooked pineapple. Cook on medium-low heat 4 minutes stirring gently.

5. 5

   Cool completely: Remove from heat and cool 10 minutes — the yogurt must be added to a cooled mixture.

6. 6

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.

7. 7

   Combine: Add whisked yogurt to the cooled pineapple mixture. Stir gently.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies, curry leaves and asafoetida.

9. 9

   Add tempering: Pour tempering over the pachadi. Mix gently.

10. 10

    Serve: Adjust salt and sweetness — pineapple pachadi should be sweet, tangy and creamy. Serve as part of Kerala sadhya.