Ingredients
Cook the pineapple pieces along with chilli powder, turmeric powder and salt in a low flame without adding water. Add the jaggery. Mix it well and stir it for some time. Grind the coconut and cumin seeds along with a little water to a smooth paste. Put the mustard seeds into this and grind it for just a moment. Add this to the cooked pineapple and mix it well. Turn of the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the pineapple coconut mixture. Mix it well. Garnish it with curry leaves. Your pachadi is ready.
- 3 cup ripe pineapple pieces
- 1\2 cup jaggery
- 1 cup grated coconut
- 1 tsp chilli powder
- 1\2 tsp turmeric powder
- salt (to taste)
- 1\4 tsp mustard seeds
- 2 tsp coconut oil
- 1\4 tsp mustard seeds
- 2 dried red chilli
- a few curry leaves
Cook the pineapple pieces along with chilli powder, turmeric powder and salt in a low flame without adding water. Add the jaggery. Mix it well and stir it for some time. Grind the coconut and cumin seeds along with a little water to a smooth paste. Put the mustard seeds into this and grind it for just a moment. Add this to the cooked pineapple and mix it well. Turn of the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the pineapple coconut mixture. Mix it well. Garnish it with curry leaves. Your pachadi is ready.
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