Pineapple (ripe) - 1 cup (crushed)
Green grapes - 15 - 18 ( any seedless grapes can be used)
Turmeric powder - 1/4 teaspoon
Yogurt - 1/2 cup
Water - 1/4 cup
Sugar - 2 teaspoon (optional)
Salt - to taste
Grated coconut - 1/2 cup
Cumin seeds - 1/4 teaspoon
Green Chilly - 2 no:s
Mustard seeds - 1/2 teaspoon
Dried red chilies - 2-3
Curry leaves - a sprig
Coconut oil - 2 tablespoon
1. In a pan, add the crushed pineapple, turmeric powder, green chilies and salt. Add water and cook covered till the pineapple is half-done, about 10 – 15 minutes at medium heat.
2. Add grapes and cook at low flame, until the grapes are tender and their juice blends with the pineapple. Don’t over-cook the grapes (to retain their color and shape). Add the sugar if needed.
3. Meanwhile grind the grated coconut , green chilies and cumin seeds to a very fine paste, add water, if required.
4. Add the ground coconut mixture to the cooked pineapple-grape mixture. Mix well and cook for a few minutes at medium – low heat, until the raw taste of coconut is gone. Add yogurt when slightly cooled. Taste check for salt.
5. In another pan, heat coconut oil and splutter mustard seeds, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well.
Serve warm with rice.