Sunday, 11 November 2012

PINEAPPLE PACHADI

 Here’s a simple and authentic Kerala-style Pineapple Pachadi recipe, which is a must-have dish in Onam Sadya 🌿🍍


🍍 Pineapple Pachadi Recipe

Ingredients:

  • Pineapple (ripe, chopped) – 1 cup

  • Turmeric powder – ¼ tsp

  • Red chili powder – ½ tsp

  • Green chilies – 2 (slit)

  • Salt – to taste

  • Jaggery – 1 to 2 tbsp (adjust as per sweetness of pineapple)

For grinding:

  • Fresh coconut – ½ cup

  • Cumin seeds – ½ tsp

  • Mustard seeds – ½ tsp

  • Green chili – 1

  • Yogurt/curd – ½ to ¾ cup (whisked, slightly sour preferred)

For tempering:

  • Coconut oil – 1 tbsp

  • Mustard seeds – ½ tsp

  • Dry red chili – 1

  • Curry leaves – 1 sprig


🥣 Method

  1. Cook pineapple

    • In a pan, add chopped pineapple, turmeric powder, chili powder, slit green chilies, salt, and a little water.

    • Cook until the pineapple softens.

  2. Add jaggery

    • Once pineapple is cooked, add jaggery and simmer till it blends well.

  3. Grind masala

    • Grind coconut, cumin, mustard seeds, and green chili to a smooth paste (use little water).

    • Add this paste to the pineapple mixture and cook for 2–3 minutes on low flame.

  4. Mix curd

    • Switch off the flame, let it cool slightly.

    • Add whisked curd and mix well. (Don’t boil after adding curd, just warm if needed).

  5. Tempering

    • Heat coconut oil, splutter mustard seeds.

    • Add dry red chili and curry leaves, sauté for a few seconds.

    • Pour over pachadi and mix.


✨ Serve Pineapple Pachadi as part of Onam Sadya or with plain rice.
It tastes sweet, tangy, and mildly spiced – a true Kerala delicacy 🌸


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