PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


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Cuisine - Kerala(South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


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HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

Pineapple - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


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METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi.