Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pineapple pachadi ( pineapple in coconut- yogurt sauce). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have pineapple pachadi ( pineapple in coconut- yogurt sauce) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce):
- Prepare 1 cup fresh pineapple, cut into cubes
- Make ready 1/4 cup water
- Take 1/2 teaspoon salt
- Make ready 1/2 cup plain yogurt, lightly beaten
- Take 2 teaspoon oil
- Get 1/2 teaspoon mustard seeds
- Prepare 2 shallots or 1/2 medium size onion, sliced
- Make ready 2 whole dry red chilies
- Make ready 3-4 fresh curry leaves (i used dried)
- Prepare For coconut paste
- Make ready 1/2 cup grated coconut (i used dried, soaked in water for some time)
- Prepare 2 small green chili
- Prepare 1/2 teaspoon cumin seeds
- Make ready 1/4 teaspoon turmeric powder
- Prepare 1/2 teaspoon mustard seeds
Steps 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.
So that’s going to wrap it up with this special food pineapple pachadi ( pineapple in coconut- yogurt sauce) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
