Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pineapple pachadi ( pineapple in coconut- yogurt sauce). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook 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):
- Get 1 cup fresh pineapple, cut into cubes
- Take 1/4 cup water
- Take 1/2 teaspoon salt
- Get 1/2 cup plain yogurt, lightly beaten
- Make ready 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
- Get 3-4 fresh curry leaves (i used dried)
- Prepare For coconut paste
- Prepare 1/2 cup grated coconut (i used dried, soaked in water for some time)
- Take 2 small green chili
- Prepare 1/2 teaspoon cumin seeds
- Get 1/4 teaspoon turmeric powder
- Make ready 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 is going to wrap it up for this special food pineapple pachadi ( pineapple in coconut- yogurt sauce) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
