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
7) Grated coconut – 1/2 cup
8) Cumin seeds – 1/4 tsp
9) Mustard seeds – 1/8 tsp
10) Coconut oil – 2 – 3 tsp
11) Mustard seeds – 1/2 tsp
12) Dried red chilies – 2 – 3
13) Curry leaves – A few
1. In a medium vessel or kadai, add the pineapple pieces, turmeric powder, chilli powder, 1/2 cup water and salt.
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.
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.
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.