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Main Course

Kerala Pachadi

Sweet and sour curry made with mango/pineapple/banana/grapes.

Ingredientsfor 3 servings

1 nos Ripe mango/Banana
1/2 Of Pineapple — cut into cubes
10 Grapes
Salt, to taste
Turmeric powder A pinch
1 tsp Chilly powder
3 tbsp Fresh grated coconut
3 tbsp Curd
1/2 tbsp Oil
1 nos Dry red chilly (Kollamulaku)
1/2 tsp Mustard seeds
1 sprig Curry leaves

Preparation

Step 1
Cut pineapple and mango/banana into small 1 cm cubes.
Step 2
Grind coconut to a paste.
Step 3
Boil the fruit peices in a vessel with 1/2 cup water, turmeric, chilly powder and salt.
Step 4
When cooked, switch off the fire and allow it to cool.
Step 5
Add the curd and heat the curry.
Step 6
Add the ground coconut and coarsely ground chiliies and mustard.
Step 7
Add salt if necessary.
Step 8
When it starts frothing, add grapes and switch off fire.
Step 9
Season it with mustard, curry leaves and chilly.
Step 10
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Pachadi

Sweet and sour curry made with mango/pineapple/banana/grapes.

Ingredientsfor 3 servings

1 nos Ripe mango/Banana
1/2 Of Pineapple — cut into cubes
10 Grapes
Salt, to taste
Turmeric powder A pinch
1 tsp Chilly powder
3 tbsp Fresh grated coconut
3 tbsp Curd
1/2 tbsp Oil
1 nos Dry red chilly (Kollamulaku)
1/2 tsp Mustard seeds
1 sprig Curry leaves

Preparation

Step 1
Cut pineapple and mango/banana into small 1 cm cubes.
Step 2
Grind coconut to a paste.
Step 3
Boil the fruit peices in a vessel with 1/2 cup water, turmeric, chilly powder and salt.
Step 4
When cooked, switch off the fire and allow it to cool.
Step 5
Add the curd and heat the curry.
Step 6
Add the ground coconut and coarsely ground chiliies and mustard.
Step 7
Add salt if necessary.
Step 8
When it starts frothing, add grapes and switch off fire.
Step 9
Season it with mustard, curry leaves and chilly.
Step 10
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.