Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pineapple pachadi ( pineapple in coconut- yogurt sauce). 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 recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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):
- Make ready fresh pineapple, cut into cubes
- Get water
- Prepare salt
- Get plain yogurt, lightly beaten
- Make ready oil
- Get mustard seeds
- Get shallots or 1/2 medium size onion, sliced
- Prepare whole dry red chilies
- Get fresh curry leaves (i used dried)
- Take For coconut paste
- Make ready grated coconut (i used dried, soaked in water for some time)
- Take small green chili
- Get cumin seeds
- Take turmeric powder
- Prepare 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 this up for this special food pineapple pachadi ( pineapple in coconut- yogurt sauce) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
