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Ingredients :
1. Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
2. Grated coconut - 1cup
Dried red chilli - 1
3. Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig
4. Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.
1. Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
2. Grated coconut - 1cup
Dried red chilli - 1
3. Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig
4. Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.
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