Pineapple Pachadi

How to Prepare

1. Peel and finely chop the pineapple into small pieces.
2. In a saucepan, heat 2 tablespoons of ghee over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 4 dried red chilies and 20 curry leaves, sauté for a few seconds.
5. Add the chopped pineapple and mix well.
6. Stir in 1 cup of jaggery and 1/2 teaspoon of turmeric powder, cook until the pineapple softens (about 10 minutes).
7. In a separate bowl, whisk 4 cups of curd until smooth.
8. Add the whisked curd to the pineapple mixture and stir well on low heat for 2-3 minutes. Do not boil.
9. In a small pan, heat 1 tablespoon of ghee, add 2 teaspoons of cumin seeds and 1 teaspoon of grated ginger, sauté for a minute.
10. Pour this tempering over the pachadi and mix well.
11. Remove from heat and let it cool slightly before serving.