By It is made of tropical fruit and it is prefect for summers
A) making coconut paste:
1. In a small grinder jar take ¼ cup grated fresh coconut, 1 green chili (chopped), ½ teaspoon mustard seeds and ¼ teaspoon cumin seeds. For a more mustard flavor, you can add 1 teaspoon mustard seeds.
2. Add 2 to 3 tablespoons water and grind till smooth. Keep the coconut paste aside.
Cooking pineapple
3. Take 1.25 cups chopped pineapple in a pan.cut the pineapple in small pieces, but not finely.
4. Add ¼ teaspoon turmeric powder and 1 to 2 teaspoons jaggery or add as per taste. Jaggery can be skipped if the pineapple is very sweet. Instead of jaggery you can also add sugar.
5. Add ⅓ to ½ cup water. Just add enough water almost covering the pineapple cubes. If the pineapple cubes are very sweet and soft, then less water will be required. If they are firm and just sweet, then more water will be required.
6. Mix well.
7. Keep the pan on stovetop and on a low-medium flame cook the pineapple. Do stir at intervals.
8. Simmer till the pineapple cubes have softened. Also, let most of the water evaporate from the pan. Remember not to overcook the pineapple cubes. They just need to soften.
Making pineapple pachadi
9. Now add the ground coconut paste.
10. Season with salt as per taste.
11. Mix very well.
12. Simmer and cook this pineapple mixture for 2 to 3 minutes on a low flame.
12. Then keep the pan down and let this mixture cool down at room temperature.
13. Beat ½ cup curd with a spoon or wired whisk till smooth. You can also add some more curd if you want.
14. Once the pineapple+coconut mixture has cooled down or become lukewarm, then add the beaten curd.
15. Mix very well.
Tempering pineapple pachadi
16. Heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. Keep flame to a low and add ¼ teaspoon mustard seeds.
17. Let the mustard seeds crackle.
18. Then add 1 dry red chili (seeds removed) and 7 to 8 curry leaves.
19. Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn them.
20. Pour the tempering in the pachadi mixture.
21. Mix very well.
22. Serve pineapple pachadi as a side dish in an onam sadya or in a Kerala vegetarian meal. You can also refrigerate and then serve. Leftover pineapple pachadi can be refrigerated.
