Pineapple Perugu Pachadi / Yogurt Chutney
VegCookBook by Praveena
South Indian style sweet & sour quick dip made with fresh pineapples. Suitable for kids, any party, any platter.
Accompaniment, chutney, Condiment, Side Dish
Indian, South Indian
Sauce Pan / Vessel (for stove-top method)
Fresh Pineapple pieces
Fresh Yogurt / Curd
Mint / Pudina leaves
Carom Seeds / Ajwain / Vaamu
(or as per taste)
Ingredients for Tempering:
Turmeric powder / Pasupu
Split Yellow Gram dal / Chana Dal / Senaga Pappu
Urad Dal / Split Black Gram
Mustard Seeds / Aavaalu
Cumin Seeds / Jeera
Dry Red Chillies
Gather all the ingredients at one place.
Beat the curd / yogurt, Slit the green chillies length wise, finely chop the mint leaves and coriander leaves.
Put a vessel on stove top under medium flame.
Add all the 'ingredients for tempering' and saute.
Next, add the green chillies, chopped mint, chopped coriander leaves, carom seeds. Saute for a minute.
Now, transfer all the pineapple pieces and salt to the pan.
Mix thoroughly, close the lid for 3 mins
and let the pineapple pieces soften.
Later, switch the flame off.
Now, add the curd / yogurt and mix up everything thoroughly. Serve or Store. Done!!
Please see the MAIN POST for recipe with step wise pics and tips.
how to use fresh pineapple for chutney, pineapple perugu pachadi recipe