Pineapple Pachadi

Ingredients

• - 400g pineapple in coconut-yogurt
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare pineapple: Peel and core 2 cups fresh pineapple. Cut into small 1-cm pieces.
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. 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. Add coconut paste: Add the coconut-mustard paste to the cooked pineapple. Cook on medium-low heat 4 minutes stirring gently.
5. Cool completely: Remove from heat and cool 10 minutes — the yogurt must be added to a cooled mixture.
6. Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.
7. Combine: Add whisked yogurt to the cooled pineapple mixture. Stir gently.
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. Add tempering: Pour tempering over the pachadi. Mix gently.
10. Serve: Adjust salt and sweetness — pineapple pachadi should be sweet, tangy and creamy. Serve as part of Kerala sadhya.