Pineapple Pachadi

Ingredients

Pineapple (ripe) - 1 medium (crushed or finely chopped)
Green Chili - 2-3 nos: (chopped)
Turmeric Powder - 1/4 tsp
Grated Jagery or Sugar - 2 tsp (optional)
Grated Coconut - 1 cup
Cumin - 1/2 tsp
Mustard - 1/2 tsp
Yogurt / Curd - 1/2 - 3/4 cup
Coconut Oil - 2tsp
Red Chili - 2-3 nos:
Curry Leaves - as required
Salt - as required

Preparation Method

Grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustard to this paste and give 2-3 pulses. Keep this paste aside.
Add crushed pineapple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well. Add jagery or sugar if you like more sweet.
Cook till the pineapple is done and water got evaporated, for 10-15 mins: in low flame.
Add the ground coconut mixture and crushed mustard to the cooked pineapple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone.
Remove from the flame and let it to cool for 5mins:
Add yogurt when slightly cooled, and mix well.
In a pan bring coconut oil to heat, splutter mustard seeds, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well.
The sweet Pineapple Pachadi is ready to serve with rice.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled. Preparation As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning. We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Achu's Recipes

Search This Blog