Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pineapple pachadi ( pineapple in coconut- yogurt sauce). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have pineapple pachadi ( pineapple in coconut- yogurt sauce) using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce):
- Make ready fresh pineapple, cut into cubes
- Get water
- Get salt
- Prepare plain yogurt, lightly beaten
- Make ready oil
- Make ready mustard seeds
- Prepare shallots or 1/2 medium size onion, sliced
- Get whole dry red chilies
- Take fresh curry leaves (i used dried)
- Make ready For coconut paste
- Make ready grated coconut (i used dried, soaked in water for some time)
- Prepare small green chili
- Prepare cumin seeds
- Take turmeric powder
- Get 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.
So that is going to wrap it up for this exceptional 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’s gonna be interesting food at home recipes coming up. Don’t forget 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!
