Sunday, October 27, 2013

Pineapple Pachadi


I am not a huge fan of having a sweet fruit dish along with my meals, but I had to try this one! Mixing pineapple with ground coconut turned out to be a winner combo!
This is a common side dish in an onam sadya. This recipe was adapted from here.


1.    Pineapple – 5 cups, chopped (see pic below)
2.    Turmeric powder – ½ tspn
3.    Red Chilli powder – 1 tspn
4.    Salt – as required (I added 1 tspn)
5.    Jaggery – 1 block (or 5 tbspn grated)
6.    Grated coconut – 2.5 cups
7.    Cumin seeds – 1 tspn
8.    Yogurt – 2.5 cups
9.    Tempering: mustard seeds – 1.5 tspn, dried red chilli -3, curry leaves – 2 sprigs


1.    Add the chopped pineapple pieces, turmeric, and chlli powders, jaggery block with 1/4 cup water (since the pineapple pieces will be releasing water you don’t need to add much) and cook on medium flame till the pineapple is fully cooked, and all the water evaporates.
2.    While the pineapple is being cooked, grind the coconut, and cumin seeds to a coarse mixture, and keep aside.
3.    Once the cooked pineapple has cooled down, grind it to a coarse mixture.
4.    Return the ground pineapple mix to a pan, add the coconut mix, and cook this till the raw smell of coconut goes away, around 5-6 mins on medium flame. (Since this mix is thick when it gets hot, it will start splattering, so be careful. Reduce flame, and/or keep the lid on.) After it cools down, add yogurt.
5.    On the side, heat oil, splutter mustard seeds, add dried red chilli, and curry leaves .Add this temper to the yogurt-pineapple mix. Voila, pineapple pachadi is ready to be enjoyed with plain rice!

Note: if the pachadi is not sweet enough, add sugar. However, if it is too sweet, add more yogurt!


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