The following recipe makes about 2 quarts of pachadi.

Ingredients:

• Pineapple crushed (10 Oz.)
• Coconut - grated (1/2 cup)
• Yogurt (1 cup)
• Mustard seeds (1 Tsp.)
• Turmeric powder (1/2 Tsp.)
• Red chili powder (1 Tsp.)
• Curry leaves (2 stems)
• Water
• Salt
• Mustard seeds and red chili for seasoning

Add turmeric powder, chili powder and salt to the pineapple and cook until it becomes very tender. Grind coconut and 1 stem of curry leaves to paste. Crush the mustard seeds. Add the crushed mustard seeds and the paste to the cooked pineapple. Mix it well and cook for another 8-10 minutes. Turn off the heat and remove from stove. Add yogurt and mix well. Season mustard seed, red chili and the remaining curry leaves in oil and add it to the pachadi.

Note: Mango and cucumber together can be substituted for pineapple. Also little sugar may be added after seasoning, if needed.