Pineapple Pacchadi

Name: Pineapple Pacchadi Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Small Pineapple tin (chuncks in its own juice); Turmeric -- 1/4 tsp; Red Chilly -- 2 or 3 (based on how hot you want it); Black Pepper -- 6 nos; ChanaDaal -- 2 tbsp; Coriander Seeds -- 1 tbsp; Rice Powder -- 1 tbsp; Grated Coconut -- 5 tbsp; Salt -- To taste; Curry Leaves - a few sprigs; 1 tspn Mustard seeds; pinch of asafoetida

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

Small Pineapple tin (chuncks in its own juice)Turmeric -- 1/4 tspRed Chilly -- 2 or 3 (based on how hot you want it)Black Pepper -- 6 nosChanaDaal -- 2 tbspCoriander Seeds -- 1 tbspRice Powder -- 1 tbspGrated Coconut -- 5 tbspSalt -- To taste Curry Leaves - a few sprigs1 tspn Mustard seedspinch of asafoetida

Directions

Add salt and turmeric to the pineapple cubes in the juices. Cook for 10 mins.

Fry Red chilly, black pepper, Chana daal, Coriander seeds in 1 tsp oil. After the above turns brown, add the grated coconut and heat for about a minute. Grind well the ingredients in step 3 to a fine powder.

Add Rice powder to the above powder.

Make a paste of the above powder with little water and add to cooked pineapple. Let it boil for a few minutes. Season with mustard seeds and curry leaves.

Serve hot with rice as Sambhar.

Serving Size: Makes 4 large Bowls

Number of Servings: 4

Recipe submitted by SparkPeople user ALL_SMILES_4U.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving