Pineapple Pachadi
|
Sl.No
|
Ingredients
|
Quantity
|
PreCooking Preperation
|
| 1 |
Pineapple (Ripe) |
1/2 |
Cut into small pieces |
| 2 |
Plantain (Ripe) |
1 |
Cut into small pieces |
| 3 |
Pumpkin (Ripe) |
1/2 cup |
Cut into small pieces |
| 4 |
Tomato |
1 |
Cut into small pieces |
| 5 |
Red Grapes |
1/4 cup |
|
| 6 |
Turmeric powder |
1/4 teaspoon |
|
| 7 |
Red chilli powder |
1/2 teaspoon |
|
| 8 |
Salt |
To taste |
|
| 9 |
Sugar |
1/4 teaspoon |
|
| 10 |
Coconut |
1/2 cup |
Grated |
| 11 |
Green Chillies |
1 or 2 |
|
| 12 |
Mustard seeds |
1/2 teaspoon |
|
| 13 |
Curry Leaves |
1 stalk |
|
| 14 |
Curd |
1 tablespoon |
|
| 15 |
Coconut milk |
1 tablespoon |
|
| 16 |
Red chilli (whole) |
1 |
|
Preparation
- Cook pineapple, pumpkin, and plantain pieces, along with turmeric
powder, red chilli powder, 1/2 of the curry leaves, and salt, adding enough
water to cover the pieces. Cook till soft.
- Grind grated coconut, green
chillies, and 1/4 teaspoon of mustard seeds, to fine paste.
- When the
pieces are cooked add tomato, and sugar into it, cook till the additional
water is evaporated.
- Add the grinded paste into curry, mix well. Add the
curd and coconut milk, mix and remove from heat.
- In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering,
add red chilli, and the curry leaves, fry them, and them pour over the
pacchadi. Garnish with red grapes.
- Serve hot rice.
This page is best viewed with 800x600 resolution, with MSIE 5
