🍍 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
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.
Add jaggery
Once pineapple is cooked, add jaggery and simmer till it blends well.
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.
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).
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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