Pineapple Pachadi(Sweet)

One whole month of Ramadan is followed by the six days of Shawwal fasting and whoever completes those six days included is rewarded as if he has fasted  for the whole year.I have already posted on the six days fasting earlier that is about a saheeh hadeeth from the prophet (pbuh) saying “Whoever fasts Ramadaan and follows it with six days of Shawwaal, it will be as if he fasted for a lifetime.” (Narrated by Muslim)
There was no lunch for a whole month as every one in the house was fasting.For the first time this year azeem also completed his Ramadan Fasting.Alhamdulillah..That too there was school till the last week of Ramadan.Though the school timings were reduced but the temperature was too high.I didn't force him to complete, it was his own decision.Ma sha Allah Adeeb took it complete from last year onwards.

The kids preferred ghee rice instead of the normal par boiled rice in the afternoons,or sometimes sandwiches during our six sunnah fasting.So after a long break from lunch that is rice and fish(though not fan of this) today's lunch turned to be elaborate (hehe not with so many items) but Pineapple pachadi was included.This is one favorite of mine from pachadis and also from the sadhya recipes.On to the recipe
Ingredients
Pineapple(ripe)  1/2 of a whole
Turmeric powder  3/4 tsp
Chilly powder (Kashmiri)   1 tsp
Green chillies  2 slit
Water   1/4 cup
Jaggery   1/2 of a cube(50 g)+2 tbsp water(boil and strain to remove any dirt from jaggary and keep this aside)
Coconut  grated 3/4 cup
Cumin seeds  3/4 tsp
Yoghurt    11/2 cup
Salt  as needed
Oil    3 tsp
Mustard seeds   3/4 tsp
Dry chilly     1
Curry leaves   a few 

Method 
-Grind together the grated coconut and the cumin seeds into a coarse paste.
-Cook the pineapple pieces along with turmeric powder,chilly powder slit green chillies and 1/4 cup of water.
-Once cooked add in the salt,strained jaggery syrup and the coconut paste.Mix well.
-After 2 minutes,keep the flame on low and add in the whisked yogurt.Mix till everything combines well and switch off the flame. 
-Heat another pan and add oil.Add in the mustard seeds ,dry chilly and the curry leaves.When the mustard seeds crack pour into the Pachadi.Keep covered for sometime and then serve as a side dish with rice.