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We hope you got benefit from reading it, now let’s go back to pineapple pachadi ( pineapple in coconut- yogurt sauce) recipe. You can have pineapple pachadi ( pineapple in coconut- yogurt sauce) using 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce):
- Get 1 cup fresh pineapple, cut into cubes
- Get 1/4 cup water
- Take 1/2 teaspoon salt
- Use 1/2 cup plain yogurt, lightly beaten
- Provide 2 teaspoon oil
- Prepare 1/2 teaspoon mustard seeds
- Take 2 shallots or 1/2 medium size onion, sliced
- You need 2 whole dry red chilies
- Take 3-4 fresh curry leaves (i used dried)
- Get For coconut paste
- Take 1/2 cup grated coconut (i used dried, soaked in water for some time)
- Take 2 small green chili
- Get 1/2 teaspoon cumin seeds
- Prepare 1/4 teaspoon turmeric powder
- Provide 1/2 teaspoon mustard seeds
Instructions to make Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce):
- Grind the ingredients for coconut paste finely. You can add a little water to make the grinding easier.
- In a small pan, cook the pineapple with water and salt till most of the water has evaporated.
- Mix in the coconut paste and cook for 2 more minutes.
- Turn off the flame and put the pan aside for a few minutes.
- Once the pan has cooled down, mix in the yogurt. Adding yogurt while the flame is still on will curdle the gravy and you won’t get a smooth curry.
- Next, make the tempering. In a small skillet, heat the oil and add mustard seeds.
- Once they pop, add the onion slices and lightly brown them. Then add the red chilies and curry leaves. Take the skillet off heat as soon as the chilies change color. Combine the tempering with the pineapple mixture.
- Its ready to serve with rice. Do not reheat this dish, it will curdle the yogurt, bring it to room temperature and it will be ready to eat.
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