Pineapple Pachadi

Instructions

1. 1

   In a blender, combine the grated coconut, green chilies, and mustard seeds. Blend into a smooth paste using a little water.

2. 2

   In a pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.

3. 3

   Add the curry leaves and sauté for a few seconds until fragrant.

4. 4

   Add the chopped pineapple to the pan and cook for about 5-7 minutes until the pineapple softens.

5. 5

   Stir in the turmeric powder and salt to taste.

6. 6

   Add the coconut paste to the pan and mix well.

7. 7

   Reduce the heat to low and add the yogurt. Stir continuously to combine all the ingredients.

8. 8

   Cook for another 2-3 minutes, ensuring the yogurt does not curdle.

9. 9

   Remove from heat and let it cool slightly before serving.

10. 10

    Serve the Pineapple Pachadi as a side dish with rice or any Indian bread.