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:

1. 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).
2. 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.
3. 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.
4. Open the cooker and check that the pineapple is tender to eat.
5. 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.
6. 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.
7. For tempering: Add oil to a small pan and when hot, add the mustard seeds.
8. When the seeds splutter, add the dried chilli segments and curry leaves. Fry briefly, without the chillies going black.
9. Quickly remove from heat and pour over the pineapple mixture.
10. Close the cooker and keep covered for a while for the flavour of the tempered ingredients to mix through the Pineapple Pachadi.
11. 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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