Pineapple Pachadi

Overview
A very common Kerala dish served for all vegetarian meals. The sweet taste of pineapple mixed with the tangy taste of yogurt gives this dish a delicious taste. The crushed mustard seeds and the cumin seeds grated with fresh grated coconuts adds another layer of flavor to this dish. This can be served with plain white rice or any kind of rice dish.

Pineapple Pachadi

Ingredients
Half of a pineapple - skinned and cut into bite size pieces
Green chilly - 4 - 6 split at center
Curry leaves - 2 sprigs
Crushed Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Fresh grated coconut - 1/2 cup
Plain non fat yogurt - 1 1/2 cup
Salt to taste

For Garnish
Oil - 3 tablespoons
Mustard seeds -1 teaspoon
Whole red chilly
Curry leaves - 2 sprigs

Steps
1. Add the pineapple pieces to a heavy bottom pan (I have used the traditional Chatty) with green chilly, curry leaves, salt, 1/4 teaspoon turmeric powder and one cup water. Bring to boil. Simmer cook covered with lid till the pineapples are cooked well about 10 minutes.

2. Grate the Fresh grated coconut with cumin and 1/4 turmeric power to a smooth paste.

3. Add the ground coconut mixture and crushed mustard seeds to the cooked pineapple , mix well and bring it to a boil. Cook for 1 - 2 minutes till i is mixed well and turn off heat. Let this cool to room temperature.

4. Whisk the yogurt well and add to the prepared pineapple dish after it comes to room temperature. Mix well and keep aside.

5. In another dish heat the oil. When the oil gets hot add the whole mustard seeds to it till it splutter. Add the broken whole red chilly pieces and curry leaves to this. Mix well and pout over the prepared Pineapple Pachadi.

Serve with any kind of rice.