Ingredients:

For the pachadi:

· 1 cup coconut

· 2 cups ripe pineapple, chopped

· 2 green chillies, slit (deseeded)

· 2 inch piece of ginger

· Salt to taste

· ½ cup water

· 2 dry red chillies

· 1 tsp mustard seeds, crushed

· 1 cup yoghurt

For the tempering:

· 1 Tbsp oil

· ½ tsp mustard seeds

· 2 whole dry red chillies

· A bunch of curry leaves

Method:

For the pachadi:
Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage. Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple. Let it boil, then remove from the flame. Add beaten curd and mix well.

For the tempering:
Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well. Serve with appams and stew.