Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cup: Ripe pineapple cut into 1/2" square pieces
- 2 dsp: Coconut oil
- ½ tsp: Turmeric powder
- 1 cup: Grated coconut
- 1 no: Dried red chilli
- ½ tsp: Mustard seeds
- 3 no: Dried red chillies (cut into 6 pieces)
- 1 sprig: Curry leaves
- 1 tsp: Crushed mustard
- Salt to taste
Directions
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.
Category:Indian Recipes
Category:South Indian Recipes