Pineapple sadam / annachi pazha sadam

Ingredients

• Basmati Rice - 1 cup (You can also use Sona Masori/Raw/Boiled Rice)
• Pineapple chopped - 1 cup ( 1 x 1.5 cm) , you might need 3 round slices for 1 cup (peel the skin and remove the thorn like stuff)
• Onion - 1 1/2 tablespoon chopped or 1/4 of a small onion
• Green Chili - 5
• Ginger/Inji - 1/2 teaspoon chopped
• Salt to taste
• Oil - 2 tablespoons
• Mustard Seeds/Kadugu - pinch
• Cumin Seeds/Jeera/Jeeragam - pinch
• Asafoetida/Hing/Perungayam - pinch
• Turmeric Powder/Manjal Podi - 3 pinch
• Curry Leaves/Karuveipilai/Karuveipaku - 4

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Pineapple upside down cake, the easiest recipe

Preparation

• Cook Rice:
  Boil the rice in a rice cooker/pressure cooker until it is 90% done (usually 2 or 3 whistles in a pressure cooker). You will need 1 - 1 1/4 cup of water to cook the rice.
  or
  You can also add 8-10 cup of water, add rice and boil it until it is 90% cooked. Drain the water using a strainer/sieve/conventional method.
• Pineapple mix:
  In a pan, add oil. When it hot, add mustard seeds and let it splutter. Add cumin seeds, hing, curry leaves, green chili, turmeric powder and saute for few seconds.
• Add chopped onions and saute for 2 minutes on a medium flame.
  Add pineapple, 1 tbsp of water and cook for 5 minutes on a low flame. Crush the pineapple slightly as you cook.
• Mixing it with Rice:
  Add atleast 2 cup of boiled rice and mix it with the sauce (Just like how you make lemon rice or puliyogare)
  Let it stay for a while and then serve. This allows the rice to absorb the flavor of pineapple.