19 mins
Vegan
Garlic Rasam
South Indian
South IndianOwner Recipe
·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cookSouth Indian • Kerala • Sides
Kerala Style Pineapple Pachadi
21 mins
4 servings
Cooked 100+ times recently
Veg
★ 5
Watch it being made
Ingredients
- 100 g Coconut (freshly grated)
- 1 Green Chilli (stem removed)
- 0.5 tsp Jeera (cumin seeds)
- 280 ml Water (divided usage)
- 2 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 10 Curry Leaves (washed)
- 1 Dried Red Chilli (broken)
- 300 g Pineapple (chopped into chunks)
- 0.75 tsp Salt
- 0.25 tsp Turmeric powder
- 0.5 tsp Kashmiri Mirch
- 1 tsp Jaggery Powder
- 50 g Curd (yogurt)
Watch it being made
Instructions
This Pineapple Pachadi is sweet, tangy and spicy all at the same time and all these flavors marries together wonderfully to create a stunning dish. Pair with rice and sambhar
Prepare paste and tempering
Blend coconut, green chilli, jeera, and 100ml water externally to a smooth paste. Add coconut oil, mustard seeds, curry leaves, and dried red chilli to The Upliance jar.
Sauté the aromatics
The device will now sauté the spices on low heat for 1 minute to release their aroma.
Cook the pineapple base
Add chopped pineapple, salt, turmeric, chili powder, jaggery, remaining water, and the blended coconut paste. The device will cook the mixture on low heat for 15 minutes with automatic stirring.
The dish is ready
Add the curd to The Upliance jar. The device will mix gently for 10 seconds. Serve the Pineapple Pachadi with hot rice.
Nutritional Information
421
Calories
33g
Carbs
6g
Protein
33g
Fat
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