Pineapple sweet pachadi

Ingredients

Pineapple 1 medium sized,

Tamarind paste 2 tbsp
Jaggery 100 grams
Grated coconut ½ cup
Green chillies chopped 5-8 nos
Salt to taste

For seasoning

Mustard seeds 1 tsp

Dried Red chilli 2-3 nos
Curry leaves 2 sprig
Oil 2 tbsp

Preparation

Cut the outer skin of pineapple and chop into fine pieces.

Grind the grated coconut and green chillies to a fine paste.

Cook pineapple in a thick bottomed vessel.  Dissolve tamarind paste into 200 ml water and add to the pineapple. Add salt and one cup of water and cook for a few minutes with closed lids.

Open the lid and add the ground coconut and green chillies and ground jiggery and mix well.to the pineapple.

For seasoning heat 2 tbsp oil in a pan, add mustard seeds and allow to splutter, add re chillies and curry leaves, fry for a minute or two and pour the seasoning over the cooked pachadi.

Serve along with rice, can be included as a side dish in the sadya.