PINEAPPLE PACHADI

INGREDIENTS:

Pineapple	1 cup – chopped into cubes
Salt	As per taste
Turmeric powder	¼ tsp
Coconut	3 tbsp grated
Cumin seeds	¼ tsp
Mustard seeds	¼ tsp + ¼ tsp
Green chili	1 small
Jaggery	1 – 2 tsp
Curd	¼ cup
Oil	1 tsp
Dry red chili	1
Curry leaves	3-4 leaves

METHOD:

• Peel and chop the pineapple into cubes. Cook the pineapple cubes with salt and turmeric powder in ¼ cup water for 5 mins on medium flame.
• Meanwhile, blend grated coconut, ¼ tsp cumin seeds, ¼ tsp mustard seeds and green chili into a smooth paste using 1-2 tbsp water.
• Add the coconut paste to the cooked pineapple. Also add 1 tsp of jaggery powder (add 2 tsp if the pineapple isn’t sweet).
• Cook for another 2-3 mins until most of the moisture is evaporated. Remove from heat and let the pineapple - coconut mixture cool down. Add ¼ cup of curd and mix well. 
• In a tadka pan, heat 1 tsp oil and add dry red chili, curry leaves and ¼ tsp mustard seeds. As seeds splutter, add the tadka to the pachadi.
• Serve the pineapple pachadi.

Note: The pachadi will have a fine balance of salt, sweet, sour and spice. So don’t add too much green chili and also too much jaggery.