- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
- Boil pineapple, with turmeric and salt in ½ cup water.
- Grind coconut with dried chilli to a fine paste.
- Heat the oil and season with mustard seeds.
- Saute the coconut paste and add the curry leaves and dried red chillies.
- When it is done, add the boiled pineapple pieces.
- The gravy should be thick and the cover the pineapple pieces.
- Add the crushed mustard just before removing the pachhady from fire.