2cupsmixed fruits, chopped [I used pineapple, mango, kiwi, apple, pear and grapes]
1cupplain yogurt
1/4teaspoonturmeric powder
2teaspoonsugar or jaggery
salt to taste
water as required
To grind
1/4cupfresh grated coconut
2green chilies, roughly chopped
1teaspoonmustard seeds
To temper
1teaspoonmustard seeds
2dry red chillies, broken
1teaspoonoil
Few curry leaves
Instructions
Make a paste of coconut, green chillies and mustard seeds in a blender using a little water. Keep it aside.
Heat a pan and add chopped fruits and two tablespoons of water. Cook on simmer for about 5 minutes or until fruits are softened.
Add turmeric powder, salt and sugar or jaggery. Stir and add the coconut paste.
Cook for a few minutes more until the water is absorbed. Remove from heat and add whisked yoghurt.
Heat oil in a pan and add mustard seeds, dry red chillies and curry leaves. Saute for a minute. Pour the tempering over the fruit pachadi. Mix to combine. Refrigerate until served.