Kerala Pineapple Pachadi

Ingredients

• Pineapple (ripe, medium) - 2 cup
• Grapes (red seedless) - 12 whole
• Grated coconut - 1/2 cup
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1 tsp
• Green chilies - 4 whole
• Sugar - 2 tbsp
• Mustard seeds - 2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Yogurt - 4 tbsp
• Salt
• Oil

Instructions

1. 1Peel the pineapple, remove the core, and chop the flesh into small pieces.
2. 2Measure out 1/2 cup grated coconut, 1/2 tsp cumin seeds, 2 green chilies and 1 tsp mustard seeds and grind them together to a smooth paste; set the coconut paste aside.
3. 3Place the chopped pineapple in a saucepan with 1 tsp turmeric powder, 2 green chilies and salt, then bring to a boil and cook until the pineapple is tender.
4. 4Once the pineapple is cooked, mash it gently with the back of a spoon, then stir in the coconut paste and simmer for 3-4 minutes so the flavors meld.
5. 5Remove the pan from the heat briefly and stir in 4 tbsp yogurt until the mixture is creamy and well combined.
6. 6Fold in 12 whole grapes and 2 tbsp sugar, mixing carefully so you do not mash the grapes; taste and adjust salt if needed.
7. 7Remove the pachadi from the heat and keep it warm while you prepare the tempering.
8. 8Heat oil in a small pan, add mustard seeds and let them splutter, then add 2 whole dry red chilies and curry leaves; remove from the heat and pour this seasoning over the pachadi.
9. 9Serve the pineapple pachadi with rice as a sweet, cooling side for festival meals or everyday dinners.
10. 10Optional: chill the pachadi briefly before serving if you prefer it cool.