Pineapple Pachadi

In a small grinder jar take grated fresh coconut, chopped green chilies, mustard seeds and cumin seeds.

Add 2 to 3 tablespoons water and grind to smooth and fine consistency. Keep the coconut paste aside.

Take chopped pineapple cubes in a pan. Remember to cut the pineapple in small pieces, but not finely.

Add 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.

Add ½ cup water and mix well.

Keep the pan on stovetop and on a medium-low heat cook the pineapple. Do stir at intervals.

Simmer till the pineapple cubes have softened. Also let most of the water evaporate from the pan.

Now add the ground coconut paste.

Season with salt as per taste and mix very well.

Simmer and cook this pineapple mixture for 2 to 3 minutes on a low heat stirring often. Take care not to boil or cook for a long time as this can split the curd.

Then keep the pan down and let this mixture cool at room temperature.

Beat ½ cup curd with a spoon or wired whisk till smooth.

Once the pineapple+coconut mixture has cooled or become lukewarm, then add the beaten curd. Mix very well.

Heat coconut oil in a tadka pan or a small frying pan. Keep heat to a low and add ¼ teaspoon mustard seeds.

Let the mustard seeds crackle.

Then add the dry red chilli and 7 to 8 curry leaves.

Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn the spices.

Pour the tempering in the pachadi mixture. Mix very well.

Serve Pineapple Pachadi as a side dish in an Onam sadya or a Kerala vegetarian meal. You can also refrigerate Pineapple Pachadi for a few hours and then serve. Left over pineapple pachadi can be refrigerated for about a day.