Pineapple Pachadi / Kerala style sweet Pineapple curry with banana and dry fruits

The usual style of Pineapple pachadi is different in both look and taste and is quite easy to cook. This is a sadya style of pachadi and involves a bit of cooking. While both recipes have mustard powder and coconut, this recipe is made not with just pineapple, but also the famous kerala banana - nenthiran / ethakaya / cooking plantain and cashewnuts and raisins.

(usual Pineapple pachadi)

Recipe Courtesy : Pazhayidom Mohanan Namboodiri

Ingredients:
Pineapple - 1/2 a small
Ripe Plantain / nentirapazham / ethakaya (pazhuthathu) - 1/2 a banana
Sugar - 1 tbsp, heaped
Coconut - 3 tbsp, fried till deep brown
Mustard powder - 1 tsp
Raisins - 1 tbsp , washed and dried
Cashewnuts - 6
Turmeric powder - 1/2 tsp
Chilly Powder - 1 tbsp
Salt to taste
Coconut oil - 2tbsp
Mustard seeds - 1 tsp
Curry leaf - 1 sprig
Red chilly - 1 broken

Method:
Skin the pineapple and chop finely.
Chop the banana also thinly.

Heat 1 cup water in a thick bottomed vessel and add the chopped pineapple, banana, salt, turmeric powder and chilly powder.
Mix well and cook until the pineapple is softened and water evaporates.
Now add the sugar and wait for it to caramelize. Keep stirring.
Add the cashewnuts and keep stirring.
Cook further till it thickens and does not fall off easily from the spatula.
Now add the mustard powder, fried coconut, raisins. Mix well.
Splutter the mustard and red chilly in coconut oil and at last add the curry leaves.
Add this to the pachadi.