Indian pachadi - Pineapple with yoghurt
Combination of pineapple, garlic, chilies and curry leaves? Before my trip to India, I would say "no, thank you". One is learning whole his life. As when I tried this pachadi recipe in Kerala, India, I couldn`t get enough. Every ingredient is very important in this vegetarian recipe and creates a perfect combination of flavours.
Blend in a blender ingredients for the paste. Set aside.
Heat oil in a pan on a high flame, fry mustard seeds and curry leaves 1 minute. Oil has to be heated enough, that mustard seed start popping up. Otherwise they do not release their aroma, which would be a pity. Add pineapple, onion, ginger, salt, cover with lid and saute 3 minutes. Tak off stove.
For 4 portions:
- 1/3 fresh pineapple pealed and diced
- 1 red onion finely chopped
- 1 cm fresh ginger finely chopped
- 10 curry leaves
- 1/2 tsp black mustard seeds
- small cup white yoghurt (curd)
- pinch of salt
- 1 tbs coconut or vegetable oil
- 1 cup fresh grated coconut
- 2-3 red shallots
- 1 clove garlic
- 1 cm fresh ginger
- 1/2 tsp cumin seeds
- 1-2 green chilies
- riceor chapati
Authentic tools needed:
- coconut scraper
- kadai pan
- rice cooker