Tomato Pineapple Pachadi


1 1/2 cup ripe pineapple, peeled and cubed
2 tomatoes, chopped
1/2-3/4 tsp chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
1-2 green chillies
1 1/2 tsp mustard seeds
1 tbsp sugar
2 dry red chillies
few curry leaves
salt to taste


  1. Peel and chop pineapple into small cubes.
  2. In a thick pan, add cubed pineapple, chopped tomato, chilli powder, turmeric powder and salt and cook adding about 1 1/2 cup of water. Then add sugar and mix well.
  3. Grind grated coconut, green chillies, 1 tsp mustard seeds together to a coarse paste.
  4. Add this ground coconut paste to the cooked pineapple- tomato, mix well and cook for few minutes on medium flame till it thickens. Check for salt and switch off the flame.
  5. Heat oil in another pan, splutter 1/2 tsp mustard seeds. Add red chillies and curry leaves and fry. Pour this over the pachadi. Serve with rice…
Recipe Source: Magic Oven


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