Pineapple pachadi

Another must in a sadya is pineapple cooked with mustard, coconut and cummin then mixed with yogurt. Simply delicious.



1 cup pineapple pieces ( you can use canned ones too but use ones in natural juice not in syrup)

1/4 cup water

1 tsp crushed mustard


1 tsp cummin seeds

1/2 cup coconut

3 spicy green chillies

2 cups yogurt

mustard, curry leaves and red chilli to season



Cook the chopped pineapple with the crushed mustard and salt in 1/4 cup water.

Make a paste of the cummin seeds and coconut with the green chillies. Add to the pineapple. Boil for just two minutes.

Remove from heat and add the yogurt stirring well to avoid curdling. Taste to make the salt and sweet balance perfect. If necessary add little sugar.

Heat oil fry the mustard, curry leaves and red chillies and pour over the pachadi.




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