pineapple pachadi recipe – a tasty side dish for rice made with pineapple.
pineapple pachadi is a very important side dish in kerala sadya. pachadi is a combination of vegetable and coconut curd mixture. It is often made during onam sadya.
Let us see how to make pineapple pachadi recipe for sadya
pineapple pachadi recipe
preparation time: 10 minutes
cooking time: 10 minutes
recipe type: main
cuisine: kerala, India
- pineapple – 1 cup, finely chopped
- turmeric powder – 1/4 teaspoon
- red chili powder – 1/4 teaspoon
- yogurt or curd – 1/4 cup
- sugar or jaggery – 1 tablespoon
- coconut – 1/4 teaspoon
- green chili – 1
- cumin seeds – 1 teaspoon
- ginger – one small piece
- mustard seeds – 1 teaspoon
- coconut oil – 1 teaspoon
- mustard seeds – 1/4 teaspoon
- curry leaves – few
- dry red chili – 1
how to make pineapple pachadi recipe
1.Peel the skin, and remove the core from pineapple. Chop it finely. Keep aside.
2.Heat 1 teaspoon of oil in a pan. Add the pineapple pieces and saute for a few seconds. Add water, turmeric powder, chili powder, salt, and bring it to a boil. Cover and cook for a few seconds till the pineapple pieces get cooked well.
3. Meanwhile, grind together coconut, green chili, a small piece of ginger, cumin seeds and grind it to a smooth paste adding a little water. Finally, add mustard seeds to it and grind once. Keep aside. Don’t add mustard seeds in the beginning. Otherwise, the pachadi will turn bitter.
4. Once the pineapple pieces are cooked well, add the prepared coconut paste, mix well. Cook for 4 – 5 minutes in a low flame. Keep stirring otherwise, it will curdle.
5. Finally, add whisked curd or yogurt, mix well. Add sugar. Mix. If you don’t prefer sugar, you can also add jaggery. Turn off the flame. Don’t cook. Just mix well and turn off the flame.
6. Now let us prepare the tempering for pineapple pachadi. Heat 1 teaspoon coconut oil in a pan. Splutter mustard seeds. Add one dry red chili, curry leaves. Saute for a few seconds and then turn off the flame.
7. pineapple pachadi is ready. It can be served as a side dish for rice along with sambar, and poriyal.