Pineapple salad

Name: Pineapple salad
Yield: Serves 4
Cuisine: India
Ingredients: 1 small pineapple; curry and rice, to serve; 1 fresh green chilli, finely chopped; 8–10 curry leaves, fresh or dried; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp black mustard seeds; 25 g/1 oz/2 tbsp white sugar; 25 g/1 oz/⅓ cup desiccated (dry unsweetened shredded) coconut; 50 g/2 oz/¼ cup natural (plain) yogurt; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Golden pineapple cubes coated with coconut and yogurt and tempered with mustard, chilli and curry leaves make a delightful side dish. Although usually served as an accompaniment, Pachadi can be enjoyed as a wonderfully fragrant main dish when served with some boiled rice.

Ingredients

1 small pineapple
2.5 ml/½ tsp ground turmeric
5

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Remove the base from the pineapple, then stand it on its end and slice down the skin to remove it. Remove the eyes and cut the flesh into quarters. Remove the central core, then cut the flesh into 1cm/½in wedges.
Put the pineapple into a pan with the turmeric, salt and sugar. Add 400