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Main Course

Kerala Style Pineapple Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 3 servings

2 Cans Pineapple 1 fresh fruit
1/2 tsp Turmeric powder
1 tbsp Sugar
1/2 cup Coconut — grated
3 nos Green chillies
2 tbsp Yoghurt
Salt, to taste
1 tsp Mustard seeds
3 nos Dry red chillies (Kollamulaku)
1 Stalk Curry leaves
2 tsp Oil

Preparation

Step 1
Boil the pineapple along with turmeric powder and sugar until soft.
Step 2
Meanwhile, grind grated coconut, green chillies, salt and yoghurt in the blender. Set aside.
Step 3
Once the pineapple is completely cooked, add this ground mixture and cook on low heat for 3 - 4 minutes.
Step 4
Heat the oil in another pan.
Step 5
Let the mustard seeds crackle, red chillies and curry leaves.
Step 6
Add this into the pineapple and Stir everything together thoroughly.
Step 7
If you want the pachadi to be dry, allow the mixture to dry on the stove on a very low flame.

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 Style Pineapple Pachadi

Ingredientsfor 3 servings

2 Cans Pineapple 1 fresh fruit
1/2 tsp Turmeric powder
1 tbsp Sugar
1/2 cup Coconut — grated
3 nos Green chillies
2 tbsp Yoghurt
Salt, to taste
1 tsp Mustard seeds
3 nos Dry red chillies (Kollamulaku)
1 Stalk Curry leaves
2 tsp Oil

Preparation

Step 1
Boil the pineapple along with turmeric powder and sugar until soft.
Step 2
Meanwhile, grind grated coconut, green chillies, salt and yoghurt in the blender. Set aside.
Step 3
Once the pineapple is completely cooked, add this ground mixture and cook on low heat for 3 - 4 minutes.
Step 4
Heat the oil in another pan.
Step 5
Let the mustard seeds crackle, red chillies and curry leaves.
Step 6
Add this into the pineapple and Stir everything together thoroughly.
Step 7
If you want the pachadi to be dry, allow the mixture to dry on the stove on a very low flame.

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.