Pineapple Pachadi - Pineapple Curry in coconut paste with spices

Pineapple Pachadi is a regular in our kitchen during summer when pineapples are in season. The sweetness of the chunky pineapple pieces and the mild tangyness of the tamarind makes it a mouthwatering delicacy; the hint of mustard in the ground coconut paste adds a subtle yet distinct flavour to it. This sweet-tangy-yummy side dish is one of the delicacies in Palakkad Iyer wedding feasts. For the festive wedding look, fresh ripe and quartered grapes are added as a garnish.

Ingredients –
Ripe, Sweet pineapple pieces, cut into 1 inch cubes – 2 cups ~ ½ a medium sized pineapple
Tamarind pulp extracted from a marble sized ball of tamarind ~ ½ cup
Grated Coconut, fresh or frozen - ½ cup
Mustard Seeds – ¼ teaspoon
Thai green chillies – 2 or 3
Water - ¾ cup
Grated jaggery – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – ½ teaspoon or according to your taste
For Tadka -
Oil - 1 tablespoon
Mustard seeds – ½ teaspoons
Curry leaves – 1 or 2 sprigs, cleaned
Dry Red Chillies – 1 or 2
Methi(Fenugreek) seeds – ¼ teaspoon

Method –

• In a pan, add the pineapple pieces, water, salt, turmeric powder, jaggery.
  Cover with a lid, cook for 6 to 8 minutes.
  
• Add the tamarind pulp, bring it back to a boil. Let it boil for a couple of minutes so the raw smell of tamarind is lost. By now the pineapple pieces would have got soft and mushy.
  
• Grind the coconut, mustard seeds and green chillies in a blender/mixie to make a fine paste. Add 1 to 2 tablespoons of water as required to assist grinding.
  
• Add the ground coconut paste to the boiled pineapple pieces, mix well. Adjust the consistency by adding 2 or 3 tablespoons of water as required, check for salt.
  
• Bring the curry to a boil, simmer for 1 minute on low heat, remove from fire.
  

Tadka-

• Add oil in a tadka pan. When hot, add mustard seeds. When they splutter, add the fenugreek and fry without burning. Add the red chillies, curry leaves and remove from fire. Add this tadka to the curry, mix.
  

Serve with Rice, Tomato Rasam and papads. My mom makes an instant rasam with only tomatoes that goes well with this. Will post it soon.