Pineapple Pachadi

Pineapple Pachadi

Pineapple Pachadi is a delectably sweet, sour, and spiced dish crafted with fresh pineapple cubes, coconut, curd (yogurt), and an array of spices and herbs. This delightful side dish is a part of the Onam Sadya, a grand vegetarian feast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 3
Calories 91 kcal

Ingredients
  

For Cooking Pineapple

  • 1.25 cups pineapple (chopped)
  • ⅓ to ½ cup water or add as needed
  • ¼ teaspoon turmeric powder
  • 1 to 2 teaspoons jaggery powder or grated jaggery, add as required

For Ground Coconut And Mustard Paste

  • ¼ cup grated fresh coconut
  • 1 green chili chopped or 1 teaspoon, chopped
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 2 to 3 tablespoons water or add as required

Other Ingredients

  • ½ cup Curd (yogurt) – beaten or whisked
  • salt as required

For Tempering

  • ½ tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • 1 dry red chili – seeds removed
  • 7 to 8 curry leaves

Instructions
 

Making Coconut Paste

  • In a small grinder jar take grated fresh coconut, chopped green chilies, mustard seeds and cumin seeds.
  • Add 2 to 3 tablespoons water and grind to smooth and fine consistency. Keep the coconut paste aside.

Cooking Pineapple

  • Take chopped pineapple cubes in a pan. Remember to cut the pineapple in small pieces, but not finely. 
  • Add turmeric powder and 1 to 2 teaspoons jaggery or add as per taste.
    Jaggery can be skipped if the pineapple is very sweet. Instead of jaggery you can also add sugar.
  • Add ½ cup water and mix well.
  • Keep the pan on stovetop and on a medium-low heat cook the pineapple. Do stir at intervals.
  • Simmer till the pineapple cubes have softened. Also let most of the water evaporate from the pan.

Making Pineapple Pachadi

  • Now add the ground coconut paste.
  • Season with salt as per taste and mix very well.
  • Simmer and cook this pineapple mixture for 2 to 3 minutes on a low heat stirring often. Take care not to boil or cook for a long time as this can split the curd.
  • Then keep the pan down and let this mixture cool at room temperature.
  • Beat ½ cup curd with a spoon or wired whisk till smooth.
  • Once the pineapple+coconut mixture has cooled or become lukewarm, then add the beaten curd. Mix very well.

Tempering

  • Heat coconut oil in a tadka pan or a small frying pan. Keep heat to a low and add ¼ teaspoon mustard seeds.
  • Let the mustard seeds crackle.
  • Then add the dry red chilli and 7 to 8 curry leaves.
  • Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn the spices.
  • Pour the tempering in the pachadi mixture. Mix very well.
  • Serve Pineapple Pachadi as a side dish in an Onam sadya or a Kerala vegetarian meal. You can also refrigerate Pineapple Pachadi for a few hours and then serve.
    Left over pineapple pachadi can be refrigerated for about a day.

Notes

    1. Ensure that pineapple has a sweet taste and are not sour or tangy.
    2. Desiccated coconut can be used instead of fresh coconut, but taste will change slightly. Frozen coconut also works well. Make sure the frozen coconut has a sweet taste and not sour or gone rancid. 
    3. The recipe can also be made with plant based yogurt like coconut yogurt, almond yogurt and cashew yogurt.
    4. Try to use coconut oil if possible.
    5. You can easily scale the recipe.

Nutrition

Calories: 91kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 5mgSodium: 268mgPotassium: 135mgFiber: 1gSugar: 5gVitamin A: 271IUVitamin C: 70mgCalcium: 59mgIron: 1mg
Keyword Pineapple Pachadi
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Article Categories:
Kerala Recipes

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