Pineapple is one of the world’s favorite tropical 
fruit,and when you taste this delicious fruit once, you’ll know why it is called so. Pineapples are available fresh and canned.
Pineapple is high in fiber and contains modest amounts of vitamin C, potassium and a unique digestive enzyme called bromelain.
Kerala Cuisine is blessed with many Pineapple dishes, and this Pineapple Pachadi is one of them. And in southern Kerala, this sweet dish is used as an accompaniment for Sadyas.
Here's the instructions on how to prepare this recipe.
Ingredients:
2 cup: Ripe pineapple cut into 1/2" square pieces
2 dsp: Coconut oil
½ tsp: Turmeric powder
1 cup: Grated coconut
1-2: Dried red chilli
½ tsp: Mustard seeds
3 : Dried red chillies (cut into 6 pieces)
1 sprig: Curry leaves
1 tsp: Crushed mustard
Salt to taste
Method:
1. Boil pineapple, with turmeric and salt in ½ cup water.
2. Grind coconut with dried chilli to a fine paste.
3. Heat the oil and season with mustard seeds.
4. Saute the coconut paste and add the curry leaves and dried red chillies.
5. When it is done, add the boiled pineapple pieces.
6. The gravy should be thick and the cover the pineapple pieces.
7. Add the crushed mustard just before removing the pachhady from fire.
