Pineapple Pachadi

 

Pineapple Pachadi

  

This is one of the dishes that is served in a traditional Kerala feast (sadya). Its a very tasty dish, you should definitely try it. The recipe is very simple and won’t take more than 25 – 30 mts to cook.

Ingredients (Serves 6 – 8)

1) Fresh pineapple cubes – 1 – 1.5 cups (You can also use canned crushed pineapple or pineapple tidbits. Discard the syrup before using.)

Chilli powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Water – 1/2 cup or as required

Salt – To taste

2) Grated jaggery – 1 tbsp

3) Yoghurt –  Around 1/2 cup or as required, slightly beaten

4) Salt – As required to taste

To grind

7) Grated coconut – 1/2 cup

8) Cumin seeds – 1/4 tsp

9) Mustard seeds – 1/8 tsp

To Season

10) Coconut oil –  2 – 3 tsp

11) Mustard seeds –  1/2 tsp

12) Dried red chilies – 2 – 3

13) Curry leaves – A few

Method

Pineapple Tidbits 

1.  In a medium vessel or kadai, add the pineapple pieces, turmeric powder, chilli powder, 1/2 cup water and salt.

Before Cooking

2. Cook covered till the pineapple is done and water is mostly evaporated, about 15 minutes over medium heat, stirring in between. Add 1 tbsp of jaggery. Mix well. Switch off and cool down.

3. Now grind the cooked pineapple in the small jar of a mixie until you get a coarse paste.

Cooked PineappleGround Mixture

4. Meanwhile grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustards to this paste and give 2-3 pulses OR You can crush the mustards in a mortar and pestle. Transfer the pineapple mixture back to the pan and add the ground coconut mixture and add crushed mustards. Mix well and cook for a few minutes at medium-low heat,until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.

5.  In another pan, add 2 tsp coconut oil, splutter mustards, fry dried red chilies and curry leaves. Pour it over the pachadi and mix well. Serve hot with rice. If you think it is too sweet, you can add more yoghurt.

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Pineapple Pachadi

Tips:

1)  You can save time by using crushed canned pineapple since you don’t need to grind them.

2)  Instead of red chili powder, you can use green chilies (1 – 2 chopped).

3)  You can also make pachadi with ripe mango and ripe banana (ethapazham) in the same way.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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