Ingredients
1. Pineapple – 1 cup, crushed
2. Seedless black grapes – 15 – 20
3. Turmeric powder – 1/4 tsp
4. Green chilies – 2 – 3, slit
5. Water – 1/4 cup
6. Sugar – 2 tsp (optional)
7. Salt – to taste
8. Yoghurt – 1/4 -1/2 cup or as required
To grind
9. Grated coconut – 1/2 cup
10. Cumin seeds – 1/4 tsp
11. Mustard seeds – 1/4 tsp
To Season
12. Coconut oil – 2 – 3 tsp
13. Mustard seeds- 1/2 tsp
14. Dry red chilies – 2 – 3
15. Curry leaves – 1 sprig
Method
1. In a pan, add the crushed pineapple, turmeric powder, green chilies and salt. Add very little water (not more than 1/4 cup) as water will ooze out from the pineapple while cooking.
2. Cook covered till the pineapple is half-done, about 10 – 15 minutes at medium heat, then add the grapes. Close with the lid and cook at low flame, until the grapes are tender and their juice blends with the pineapple. Don’t over-cook the grapes (to retain their color and shape). Add the sugar if needed.
3. Meanwhile grind the grated coconut and cumin seeds to a very fine paste, adding water, if required. Now add 1/4 tsp mustard seeds to this paste and give 2 – 3 pulses OR You can crush the mustards in a mortar and pestle.
4. Add the ground coconut mixture to the cooked pineapple-grape mixture. Mix well and cook for a few minutes at medium – low heat, until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.
5. In another pan, add 2 – 3 tsp coconut oil. Splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well.
Perfect for summer. looks great. FOODELICIOUS
‘Only’ Snacks & Starters + Giveaway
exotic looking pachhadi.
We make something like this with pineapple and mango.
such a cool and smooth looking pachadi
Deepa
Hamaree Rasoi
Sounds cool..interesting recipe
Adipoli curry,my favorite..
Yumm, delicious pachadi..
yummy looking curry..i love it
looks so simple and delicious.
this looks appetizing
delicious..
Tried this today..Came out really gud..Thankyou..:)