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Sunday, April 8, 2012

Pineapple Pachadi or chutney


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1 medium size Chayote squash
1 cup crushed pineapple
1 small tomato
2 dry red chili and some green chili according to taste
2 teaspoon of coriander or dhania powder
1 tablespoon of tamarind concentrate
1 teaspoon of brown sugar
a few curry leaves optional
1/2 teaspoon of turmeric powder or haldi
1 teaspoon of salt
1/4 cup of ground coconut, can substitute with dry coconut

For dry roasting:
2 tablespoon of urad dal
2 teaspoon of white seasame 
1 teaspoon of fenugreek seeds or methi seeds

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds

First dry roast urad dal, white sesame and fenugreek seeds and keep aside.  Traditionally these dry roasted ingredients are ground.  I am skipping it here for easier cooking.

Wash and cut the chayote, tomato into cubes.

Heat oil in a pan when hot add mustard seeds, when mustard seeds crackles add dry red chili, coriander powder, the chayote squash, tomato and green chili.  Mix cover and cook covered for 5 minutes.  After 5 minutes add turmeric, salt, tamarind concentrate and the roasted ingredients, cover and cook for at least 10 minutes.  Add ground coconut and cook till the chayote is cooked.  After the chayote is cooked add the pineapple allow it to come to a boil and then turn the heat off. 

Made with a fusion of spices.  This dish is served as a side dish.  I like to serve it  with adai or rice.

Pineapple is available in plenty during spring.  This is a really tasty recipe.  Originating in South India.  It is served at special occasions.

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