PINEAPPLE KICHADI

METHOD

Pineapple                                1cup
Turmeric powder                    1/2teaspn
Chilly powder                          3/4teaspn
Salt                                          a pinch
Water                                      for cooking
Curd                                        1/2cup

In a pan/vessel add in the chopped pineapple pieces with turmeric powder,chili powder and salt and keep it for boil.Make sure not to add more water as the pineapple pieces gets cooked very fast and water gets released from the pineapple.
Let the whole water get away from the pan


FOR GRINDING

Coconut                              1cup
Cumin seeds                       1/2teaspn
Green chillies                     2nos
                         
                      Grind these to a very fine paste and add them to the cooked pineapple pieces.Let this boil for a few minutes.
                    Then add the curd to it and mix well and switch off the flame.

For tempering:

Mustard seeds                  1teaspn
Red chillies                       2nos
Curry leaves                      1teaspn
Oil                                    2tbspn
                                 
                                     Heat oil in a pan and add in the mustard seeds to it,once it splutters add in the red chillies and curry leaves and saute and transfer them to the kichadi and give a quick stir.Now the dish is ready and you may serve this for an onam sadya or for your daily lunch.
The colour variants over here are just great.