12 August 2014

Pineapple Kichadi | Pineapple in Coconut and Yogurt Sauce| Onam Sadhya Recipe

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Pineapple Kichadi

Pineapple in coconut and yogurt gravy.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 5
  1. Grated coconut - 1/4 cup
  2. Cumin seeds - 1/4 tsp
  3. Pineapple,chopped- 1 Cup
  4. Green chilies,sliced- 1 ( or according to taste)
  5. Turmeric powder- 1/4 tsp
  6. Sugar /grated Jaggery- 1 or 2 tsp( or according to taste)
  7. Yogurt - 3/4 cup
  8. Mustard seeds- 1/8 tsp
  9. Salt- to taste
For tempering:
  1. Mustard seeds- 1/4 tsp
  2. Curry leaves - few
  3. Dry red chilies- 1 or 2
  4. Oil- as required
  • In a blender combine together grated coconut ,cumin seeds and water ,grind to form a smooth paste.Keep aside.

  • In a pan,add pineapple ,green chilies ,turmeric powder ,salt and sufficient quantity of water.Cook until it turns soft .Next add the coconut-cumin paste and sugar/jaggery ( if using),mix well and cook for 3 to 5 minutes.Make sure that the water is completely absorbed and mixture is thick.

  • Crush 1/8 tsp mustard seeds using a mortar and pestle.Add this to the curry and mix well.Switch off the stove and allow this to cool slightly.

  • Add yogurt and mix well until combined.Add more salt ,if required.

  • Heat oil in a pan,add mustard seeds and let it splutter.Add curry leaves and dry red chilies and saute for few seconds.Add this to the curry and mix well.


    • Adjust the quantity of sugar /jaggery according to the sweetness of the pineapple used.


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