Pineapple Pachadi
I love Pineapple Pachadi, the perfect sweet and slightly spiced item for our Onam Sadya… What is your favourite Onam Sadya Dish?
The Recipe Intro↓ has , more information, related links as well as the Recipe Video. If you’d like to check it out.
Ingredients:
| Pineapple (fresh, ripe and tender) cut into small cubes | 2 cups | |
| Water | 3/4 cup | |
| Salt | 1/4 -1/2 tsp | |
| Jaggery ( if the pineapple is not really sweet on its own) | 1 -2 Tbsp | |
| Turmeric powder | 1/8 - 1/4 tsp | |
| Yoghurt, beaten well (not too sour) | 1/2 cup |
For the ground coconut paste:
| Freshly grated coconut | 1 cup | |
| Small green chilli | 1 | |
| Curry leaves | 2 | |
| Mustard seeds | ½ tsp | |
| Cumin seeds | 1/4 tsp |
For tempering:
| Coconut oil | 1 1/2 Tbsp | |
| Mustard seeds | 1/4 tsp | |
| Dried red chillies, broken | 2 | |
| Curry leaves | A few |
Method:
- Add the pineapple cubes to a pressure cooker. Add about 3/4 cup water, 1/4 tsp salt and 1/8 turmeric to begin with. We can add more later. Also, add 1 Tbsp jaggery (if the pineapple is not naturally sweet enough).
- Pressure cook for 4-5 steam whistles. Pineapple must be cooked till tender for Pineapple Pachadi. Allow the cooker to cool off on its own before opening.
- Meanwhile, add all the ingredients for the coconut paste to a small mixer/grinder. Grind to a very smooth paste. Add just a tiny bit of water to assist in grinding till smooth.
- Open the cooker and check that the pineapple is tender to eat.
- Add the prepared coconut paste to the cooked pineapple and cook for about another 2 minutes, till thickened. At this time you can add a bit more salt and/or jaggery to taste as well as turmeric for colour.
- Once the curry is thickened and seasoned to taste, add the beaten yoghurt, one tablespoon at a time, stirring briskly in between additions. You might not need all the yoghurt, depending on how sour it is. Taste as you go.
- For tempering: Add oil to a small pan and when hot, add the mustard seeds.
- When the seeds splutter, add the dried chilli segments and curry leaves. Fry briefly, without the chillies going black.
- Quickly remove from heat and pour over the pineapple mixture.
- Close the cooker and keep covered for a while for the flavour of the tempered ingredients to mix through the Pineapple Pachadi.
- Serve after resting a while (at least 20 minutes) at room temperature. This dish should not be reheated. It is served as a side dish with rice, dal and other accompaniments.
Pineapple Pachadi
Notes:
- Pineapple Pachadi is part of the Onam Sadhya. The annual Kerala festival, where several vegetarian dishes are served. with rice. You will find sweet, sour and savoury vegetarian side dishes. A colourful spread served on Banana leaves. Pineapple Pachadi is one of my favourites!
Key Ingredients: Pineapple, Yoghurt, Coconut, Shallots, Cumin, Turmeric, Chilli, Curry Leaves, Mustard Seeds.
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Hi. You forgot to mention coconut measurements in the coconut paste.
Hi Sulekha.. Thanks so much for the catch….. edited.