Thursday, 25 September 2014
Pineapple kichadi is one of the main dishes of kerala sadya. I learnt to prepare this from my neighbour ammoomma in Trivandrum. She used to prepare this extremely good.
Pineapple cubes 1 cup
Grated coconut ½ cup
Curd ¼ cup
Mustard seeds ¼ tsp
Jeera ½ tsp
Green chilly 3
Red chilly powder ½ tsp
Turmeric powder ¼ tsp
Jaggery 1 or 2 tbsp
Mustard seed ¼ tsp
Methi seeds ¼ tsp
Curry leaves few
Coconut oil ½ tsp
Salt to taste.
Cook pineapple pieces with salt, chilly powder, jaggery and little water cook till done.
Grind grated coconut, green chilly, mustard seeds, turmeric powder and jeera/cumin seeds into fine paste. Do not add too much water while grinding.
Add this masala to cooked pineapple pieces mix well boil it for 5 min.
Let it cool for some time. Then add thick curd and mix well.
Heat oil in pan add mustard seeds and methi seeds when it splutter add curry leaves fry for a min. Then pour this on pineapple kichadi.
Serve this as side dish for lunch.
Subscribe to: Post Comments (Atom)
Post a Comment