Is it sweet???
Is it spicy???
Is it tangy???
Is it sour???
Well, whatever it is, one thing's for sure....it is delicious!!!
When Vineela announced that the theme for JFI-5 would be milk and milk products, I had no idea what I was going to make. Not because I couldn't think of anything, but 'coz there's an abundance of recipes featuring mik in our cuisine and picking and choosing just one was proving to be a major task. When I made this dish, the thought of sending this in as an entry had not yet crossed my mind. It is only when I was clicking away with my camera that a light bulb flashed inside my head.....OK...this has yogurt in it....yogurt is a milk product....do u see those wheels in my brain turning???
Alright, let's get to the recipe now.....

Pineapple pachadi

What u need:
Pineapple - 1 cup(diced into small pieces)
Shredded coconut - 1/2 cup
Green chillies - 3 or 4(adjust to taste)
Mustard seeds - 1/2 tsp
Sour yogurt - 3/4 cup
Salt - to taste
Turmeric powder
Urad dal and mustard seeds - to tamper

Boil pineapple pieces in a pan along with turmeric powder and salt in just enough water to cover it. Grind coconut, green chillies, mustard seeds and yogurt into a smooth paste. Once the pineapple is cooked, add the ground mixture to it...heat for a few minutes.....do not let it boil. Tamper mustard seeds and urad dal in some coconut oil and pour on top of the pachadi.
Enjoy.....

Some memories associated with this dish:

• Traditional sadya (feast) served on a banana leaf back home
• My grandfather and me going and looking at the tiny pineapple blossoming in our back yard every single day.....me trying to see how much it's grown since the previous day
• The wholesome aroma of sliced pineapple
• The goosebumps I'd get from the sound of metal meeting the skin of the fruit...I still do

Check out Vineela's JFI round-up here