Pineapple in coconut and curd sauce with mustard tempering
Other Sadhya recipes:
Recipe Source: Amma
Serves: 3-4 persons
I Took:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
I Used:
Pineapple | - | 1 cup - diced |
Turmeric powder | - | 1 or 2 no (depending on hotness) |
Salt | - | As Needed |
Water Jaggery | - - | ½ cup 1 tbsp |
To Grind:
Grated Coconut | - | ¼ cup |
Green Chilly | - | 2 nos |
Mustard | - | ¼ tsp |
Curd | - | ½ cup |
To Temper:
Coconut Oil | - | 1 tbsp |
Mustard seeds | - | ¼ tsp |
Red Chilly | - | 2 nos - broken |
Curry leaves | - | A sprig |
The Way:
1. Remove the skin of the pineapple. Then cut them into small cubes. Cut them as small as you want. Some like the pineapple to be visible and of bite sized pieces while some like them really small and mushy. So cut according to your preference
2. In a pan/kadai, take the pineapple cubes. Add turmeric powder & salt along with ½ cup water and cook them over medium flame until the pineapple is cooked well
3. Grind together grated coconut, mustard and green chilly along with a little water. When they are ground to a smooth paste add them to the cooked pineapple
4. Let them cook for a minute or two
5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps
2. In a pan/kadai, take the pineapple cubes. Add turmeric powder & salt along with ½ cup water and cook them over medium flame until the pineapple is cooked well
3. Grind together grated coconut, mustard and green chilly along with a little water. When they are ground to a smooth paste add them to the cooked pineapple
4. Let them cook for a minute or two
5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps
6. Now add the whisked curd to the pineapple and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame. At this stage you can taste and add jaggery if needed. If the pineapple is too sour and you feel that a little sweetness can balance the taste, then add jaggery as required
7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve
Cheers,
Chitz
I love sweet and tangy flavour. This looks so delicious, Chitz.
ReplyDeleteflavorful pachadi..looks delicious,kids too love this :)
ReplyDeletemy fav.. very refreshing .. Yum
ReplyDelete