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Pineapple pachadi

Prep Time 15 mins
Cook Time 20 mins
Course Side Dish, Traditional
Cuisine gluten free, Kerala, Kids choice, Malabar, South indian

Equipment

  • instant pot

Ingredients
  

  • 1.5 cups pineapple diced
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1/2 cup drinking water

for the masala

  • 1/2 cup grated coconut
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chilli powder or 1-2 dry red chillies
  • 4-7 curry leaves

for tempering

  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp Urad Dal
  • 1-2 dry red chillies
  • 4-5 curry leaves

optional addition

  • 3 tbsp yogurt I have not added the yogurt as I and not fond of it in pachadis

Instructions
 

  • Peel and dice the pineapple
    pineapple pachadi prep for Onam
  • Add this into the cooking pot, add turmeric salt and water and cook till fork tender.
  • Meanwhile, grind the ingredients for the coconut masala into a smooth paste with minimal water.
    coconut masala for pineapple pachadi
  • When the pineapple is cooked, simmer the heat and add the coconut masala paste
    making pineapple pachadi for vishu
  • Let this cook at low heat and slowly bubble up.
  • In a seperate pan add the coconut oil and bring to heat.
  • When the oil is hot add the mustard seeds to crackle.
  • To this add the urad dal, dry red chilles and curry leaves and roast till the urad dal is slightly golden.
  • Pour this tempering over the pineapple curry that is cooking.
  • Remove from heat and cover and keep for 2-3 minutes.
  • The curry is now ready to serve.
    kaithachakka pachadi | pineapple curry
Keyword curry recipes, Indian vegetarian dinner, Kerala recipes, vegan
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