PINEAPPLE OLIVE PACHADI

PINEAPPLE OLIVE PACHADI
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m
PINEAPPLE OLIVE PACHADI

Ingredients

Green Olives from Spain chopped in chunks

Pineapple, finely chopped

Yoghurt

Coconut, grated

Cumin seeds

Mustard seeds

Green chilies

Turmeric powder

Red chili powder

Sugar

Salt


For tempering

Coconut oil

Shallots, sliced

Fenugreek seeds

Curry leaves

Whole dried red chilies

Instructions

  • First you grind coconut, cumin seeds, mustard seeds and green chilies to a paste with very little water.
  • Now in a pan add pineapple, turmeric powder, red chili powder, sugar, salt and 1 cup water. Cook the pineapple for 10 mins or till the pieces are soft.
  • Add the coconut paste and boil for a few more minutes till coconut is cooked and the curry is thick.
  • Remove from heat and whisk in yogurt.
  • Prepare tempering. Heat coconut oil in a small pan. Add the rest of the tempering ingredients. Once the mustard splutters and onions is golden pour it over the pineapple pachadi. Stir and serve with rice or appams.
Print
PINEAPPLE OLIVE PACHADI
PINEAPPLE OLIVE PACHADI
Servings
Servings
PINEAPPLE OLIVE PACHADI
Share this Recipe