Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, pineapple pachadi ( pineapple in coconut- yogurt sauce). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce) is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have pineapple pachadi ( pineapple in coconut- yogurt sauce) using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pineapple Pachadi ( Pineapple in Coconut- yogurt sauce):
- Take fresh pineapple, cut into cubes
- Make ready water
- Take salt
- Get plain yogurt, lightly beaten
- Prepare oil
- Prepare mustard seeds
- Make ready shallots or 1/2 medium size onion, sliced
- Prepare whole dry red chilies
- Get fresh curry leaves (i used dried)
- Take For coconut paste
- Prepare grated coconut (i used dried, soaked in water for some time)
- Get small green chili
- Prepare cumin seeds
- Prepare turmeric powder
- Make ready mustard seeds
Instructions 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 with this special food pineapple pachadi ( pineapple in coconut- yogurt sauce) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
