Ingredients:
Pineapple – 375 gms, peeled and cubed
Mango – 1, medium, peeled and cubed
Tomatoes – 1 to 2, cubed
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Salt as per taste
Curd – 1/2 cup, whisked
Black Grapes – 125 gms, seedless
Sugar – 1/2 tsp
Grind to a fine paste #1
Coconut – 1/2 cup, grated
Water – 1/2 cup
Grind to a fine paste #2
Green Chillies – 2, chopped
Mustard Seeds – 1/4 tsp
Water – 1 tblsp
For Tempering:
Oil – 1 tsp
Mustard Seeds – 1/4 tsp
Chana Dal – 1/2 tsp
Curry Leaves – handful
Method:
1. Place the pineapples, mangoes and tomatoes in a pan.
2. Add turmeric powder, chilli powder, salt and 3 to 5 tblsp water.
3. Mix well.
4. Keep the pan over high heat and cook for about 6 to 10 minutes, stirring from time to time.
5. Mix the ground paste #1 and #2 with curd.
6. Add it to the pan.
7. Bring to a boil.
8. Add grapes and remove the pan from heat.
9. Heat oil for tempering and add mustard seeds.
10. Fry till the seeds splutter.
11. Add chana dal and fry till golden brown.
12. Add curry leaves and fry for a minute.
13. Pour the tempering over the pachadi.
14. Add sugar and serve.
