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Pineapple Pachadi
Dehydrated vegetables:
Pineapple chunks
Coconut mix:
Grated coconut, Yogurt, Green Chilly, Mustard, Curry leaves, Salt
1. Rehydrate separately the pineapple in 100 ml of warm water.
2. Moisten the coconut mix with cold water. Mix enough water to make it a thick gravy.
3. After pineapple rehydration, drain the water out. The stock left over is to be used in the pachadi gravy.
1. Pressure cook the pineapple adding ¼ teaspoon red chilly powder, ¼ tea spoon Turmeric powder, on a low flame, for around 5-6 whistles.
2. Once ready, add in the Pachadi masala and cook for just 2 to 3 minutes.
3. If required Add 1 or 2 spoon Curd as per your taste
4. Finally for the garnish, In a pan, heat some coconut oil. Add the mustard seeds, curry leaves & 2-3 whole Red chillies. When the mustard seeds crackle add it into the pachadi.
Delicious, earthy and wholesome Pachadi is ready.
Jackfruit in Roasted Coconut
Dehydrated vegetables:
Sliced Jackfruit chunks
Roasted coconut mix:
Grated Coconut, Turmeric, Red chilli, Corainder, Garam masala, Cumin Seed, Salt
1. Rehydrate the dehydrated Jackfruit covered for 20 mins in hot water.
2. Rehydrate the coconut mix by moistening it with cold water. Mix enough water to make it into a thick gravy.
1. Pressure cook the hydrated jack fruit with a dash of salt, turmeric & red chilly powder for 3-4 whistles on a low flame
2. Next, open the cooker and add in the Roasted coconut masala.
3. For the garnish, In an another pan, heat some coconut oil, add mustard seeds & 2 to 3 whole Red chilly. When the mustard starts to crackle add it to the jackfruit.
4. If required, add 2 tablespoon of curd.
Enjoy the authentic jackfruit in roasted coconut.