Pineapple Pachadi
Flavorsome chutney cooked during Onam in Kerala.
Ingredients
| Ripe pineapple | 2 Cup (32 tbs) , chopped | |
| Turmeric powder | 1/2 Teaspoon | |
| Water | 1/2 Cup (8 tbs) | |
| Coconut | 1/2 Cup (8 tbs) , grated | |
| Whole dry red chilies | 3 , torn, divided | |
| Coconut oil | 2 Teaspoon | |
| Mustard seeds | 1 1/2 Teaspoon | |
| Curry leaves | 15 | |
| Salt | To Taste |
Directions
GETTING READY
1. In a pan, boil the chopped pineapple with turmeric and water until soft.
2. Meanwhile, in blender, grind coconut and 2 dried red chili into fine paste and set aside.
MAKING
3. In a pan, heat coconut oil, add mustard and allow them to splutter.
4. Add red chili, curry leaves, and coconut paste. Stir well.
5. Add the boiled pineapple and season with salt. Mix well and cook for 4-5 minutes or until done.
SERVING
6. Serve hot with rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 229Calories from Fat 112
% Daily Value*
Total Fat 13 g20%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 202 mg8.42%
Total Carbohydrates 29 g9.7%
Dietary Fiber 5 g20%
Sugars 19 g
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
