Pineapple Pachadi

ingredents:

½ of a big pineapple

2 big tbsp grated coconut
1 tbsp Cumin seeds
1 tsp Chilly powder (optional)
½ tsp Turmeric powder
Salt - As reqd

2 Green chilies
1 glass of sour less thick curd

For seasoning-

1 tsp Mustard seeds
2 nos Dry red chillies (broken)
2 tbsp Coconut oil
A few Curry leaves

Method:-

1)Peel off the skin of the pineapple and cut it into very small pieces.

2)Cook it in a vessel along with chilly powder, turmeric powder, salt and slit green chillies

3)Grind together coconut and cumin seeds into a smooth paste.

4)When the pineapple gets fully cooked and the water content is almost evaporated, add the ground coconut mixture.

5)Allow the mixture to get cooked. Make sure it doesn’t get too watery as the mixture should be thick.

Heat oil in a pan.

7)Splutter mustard seeds and saute dry red chillies and curry leaves.

8)Add the above seasoning into the pineapple mixture and allow it to cool.

9)Add curd and mix well to get the reqd consistency.

Aavakai Pickle

Ingredients

1. Raw mangoes - 1 kg
2. Mustard seeds - 150 grams
3. Red chilli powder - 150 grams(MTR is good)
4. Salt - 150 grams
5. Sesame oil - 250 grams
6. Kabuli channa - 100 grams(optional)

Method

1. Purchase and get the mangoes cut as per instructions mentioned above.
2. Spread the cut mangoes on a plate, wipe each piece with a clean white cloth.
3. Grind mustard to a fine powder. Mix salt, chilli powder and mustard powder.
4. In a dry Tupperware or glass container, place some mango pieces and spread some mixed powder, channa and pour some oil.
5. Repeat this with remaining ingredients. Mix with a large laddle.
6. In two days the oil will rise up. While serving drain the oil. The pickle should always have a layer of oil floating at the top .

You can also get the chillies freshly ground in a mill if you are making large quantities.

You can increase the chilli powder as per taste.