How to make pineapple pachadiPrep Work
Clean and chop pineapple (if using fresh). If using canned, open the can and drain the required pieces. Dice into medium-sized pieces.
Grate coconut if using fresh. Thaw frozen coconut otherwise.
Crush green chillies using a mortar and pestle.
Add pineapple pieces, crushed green chillies, salt, and turmeric powder to a small cooking pot. Add approximately ¾ cup water. Cover and cook on medium heat for about 8-10 minutes or until the pineapple pieces are tender.
While the pineapple pieces are cooking, grind the coconut & mustard seeds to a smooth paste using approximately ¼ cup water. [Note: Do not use a lot of water to grind the coconut. The ground paste should be slightly thick as shown in the video below].
Once the pineapple pieces are cooked to your desire, add the ground paste and bring it back to a boil. Check the spice levels and adjust salt and spices at this point if required.
Turn off the heat and add whisked plain yogurt. Mix well to combine.
Prepare the tempering/tadka - In a small pan, heat oil on medium heat. Add whole black mustard seeds. When they splutter, add the whole red chillies and curry leaves. Remove from heat.
Pour the seasoned oil onto the pineapple pachadi.
Serve with rice.