Pineapple Pachadi

Ingredients:
Ripe pineapple - 2 cups (chopped)
Green chillies - 2 (slit)
Salt (to taste)
Coconut - 1/2 cup (grated)
Cumin seeds - 1/2 tsp.
Mustard seeds - 1/2 tsp. (crushed)
Turmeric powder - a pinch
Yogurt - 1/2 to 3/4 cup

For seasoning:
Oil
Mustard seeds - 1 tsp.
Whole red chillies - 3
Curry leaves - few

Method:
Add pineapple pieces (I used the canned ones), salt, green chillies and required water in pan. Cook till pineapple becomes tender.
Meanwhile in another pan, heat the oil and add the mustard seeds. When the mustard seeds splutter, add red chillies and curry leaves. Keep aside.
Grind coconut and cumin seeds into a paste by adding little water. Add this paste, turmeric powder and crushed mustard seeds to the tender pineapple (At this stage, the pineapple should not be totally dry and it should have at least a little water such as 2 tbsp. in the pan). Simmer and bring it to a boil. Stir gently in between. Remove from heat. Pour yogurt and the seasoning over the pineapple and mix well. Serve as a side dish for rice.

Sent off to Yasmeen's "Health Nut Challenge 7: Tropical Temptations" event.

Posted in: Raita