Pineapple Pachadi

Name: Pineapple Pachadi
Ingredients: 2 tablespoons vegetable oil; 12 fresh curry leaves; 1/2 teaspoon black mustard seeds; 1/2 teaspoon crushed red pepper; 6 medium shallots, minced; 2 long hot green chiles, seeded and minced; 1 cup finely chopped fresh pineapple; 1/2 cup water; 1/2 cup finely shredded unsweetened coconut; 1 1/2 cup plain whole-milk yogurt; Salt

11 ingredients

6 steps

Ingredients

2 tablespoons vegetable oil
12 fresh curry leaves
1/2 teaspoon black mustard seeds
1/2 teaspoon crushed red pepper
6 medium shallots, minced
2 long hot green chiles, seeded and minced
1 cup finely chopped fresh pineapple
1/2 cup water
1/2 cup finely shredded unsweetened coconut
1 1/2 cup plain whole-milk yogurt
Salt

Directions

1

Heat the oil in a small saucepan.
2

Add 6 of the curry leaves, the mustard seeds and the crushed red pepper and cook over high heat until the curry leaves sizzle and the mustard seeds pop, about 30 seconds; remove from the heat.
3

In a medium skillet, combine the shallots, green chiles, pineapple, water and the remaining 6 curry leaves and simmer over moderately low heat until most of the water has evaporated, about 10 minutes.
4

Add the coconut and yogurt and cook, stirring, until heated through but not boiling, about 3 minutes.
5

Remove from the heat and stir in the fried curry leaf mixture; season with salt.
6

Let cool to room temperature and serve.