Thursday, 13 July 2017

Pineapple Pachadi | Onam Sadhya Recipes | Kaithachakka Pachadi | Kerala Pineapple Pachadi

Pineapple in coconut and curd sauce with mustard tempering


Pineapple pachadi is another easy pachadi to make when you feel like eating something sweet and tangy along with your steamed rice and hot gravy. It's quite easy to make and can be fixed in a jiffy. This is yet another quintessential dish of the Onam Sadhya menu. When mango is not available, you can readily resort to pineapple and make this pachadi. So why don't we quickly see how this pachadi is made?



Preparation Time: 10 minutes

Cooking Time: 20 minutes


I Used:


Pineapple-1 cup - diced
Turmeric powder -1 or 2 no (depending on hotness)
Salt-As Needed
Water
Jaggery
-
-
½ cup
1 tbsp

To Grind:


Grated Coconut-¼ cup
Green Chilly-2 nos
Mustard-¼ tsp
Curd-½ cup


To Temper:

Coconut Oil-1 tbsp
Mustard seeds-¼ tsp
Red Chilly-2 nos - broken
Curry leaves-A sprig

The Way:


1. Remove the skin of the pineapple. Then cut them into small cubes. Cut them as small as you want. Some like the pineapple to be visible and of bite sized pieces while some like them really small and mushy. So cut according to your preference

2. In a pan/kadai, take the pineapple cubes. Add turmeric powder & salt along with ½ cup water and cook them over medium flame until the pineapple is cooked well



3. Grind together grated coconut, mustard and green chilly along with a little water. When they are ground to a smooth paste add them to the cooked pineapple

4. Let them cook for a minute or two



5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps


6. Now add the whisked curd to the pineapple and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame. At this stage you can taste and add jaggery if needed. If the pineapple is too sour and you feel that a little sweetness can balance the taste, then add jaggery as required 


7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve


Cheers,
Chitz

4 comments:

  1. I love sweet and tangy flavour. This looks so delicious, Chitz.

    ReplyDelete
  2. flavorful pachadi..looks delicious,kids too love this :)

    ReplyDelete

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