Pachadi

Ingredients :

• Curd : 1/4Liters
• Ripe pumpkin : 15 g
• Pineapple : 25 g
• Grated coconut : from one quarter of a coconut (for the coconut milk)
• Grated coconut : from one half of a coconut (for the paste)
• Mustard seeds : 1 tsp
• Green chillies : 10 g
• Turmeric powder - 1 tsp
• Ripe banana (Ethappazham) : 1
• Tomato : 20 g
• Chilli powder : 1 tsp
• Jaggery : 25 g
• Raisins : 10 g
• Coconut oil : 2 tsp
• Mustard seeds : 1 tsp
• Dry red chillies (whole) : 1 or 2
• Curry leaves : 2 sprigs
• Salt : to taste

Pachadi preperation

1. ​To ¼th liter of water add one quarter of a grated coconut, mash them well together and squeeze out the coconut milk.
2. Mix the mustard seeds, green chillies and  grated coconut (from one half of a coconut) together and grind it well into a paste.
3. Cut the ripe pumpkin into small cubical pieces, wash it and keep them aside.
4. Slice the tomatoes, banana  and the pineapple into small pieces and add one litre of water, chilli powder,  turmeric powder, salt and curry leaves to this and cook till done.
5. Add the jaggery when it is cooked well, and continue to heat until it is dry.
6. Add the earlier prepared coconut milk, the coconut-chilli paste (#2) and curd and allow it to boil.
7. Remove from the flame  when it boils and add the raisins.

Seasoning

• Heat the coconut oil in a pan together with the mustard seeds. When the mustard seeds starts crackling add the dry red chillies and the curry leaves. Fry for a short while and pour it to the curry.