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Main Course

Pineapple - Banana 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 4 servings

1 nos Pineapple small size
1 nos Banana ripe
1/2 cup Yogurt / curd
5 tbsp Coconut — grated
2 nos Shallots
1/2 tsp Cumin seeds
Seasoning
2 nos Red chilly
2 tsp Mustard
2 tbsp Ghee
1 sprig Curry leaves

Preparation

Step 1
Cut the pine apple and banana into small pieces and cook in 1/2 cup water.
Step 2
When water starts to dry up, cool the pine apple pieces and coarsely grind them.
Step 3
Grind grated coconut with shallots and cumin seeds into a smooth paste.
Step 4
Mix the ground pine apple with coconut paste and yogurt.
Step 5
Add salt to this and heat, take it off the heat. :- Do not boil as the curry would curdle.
Step 6
Heat ghee in a separate pan.
Step 7
Crackle mustard seeds, followed by broken red chillies, curry leaves, finely cut shallots and pour this over the curry.
Step 8
Pineapple / Banana Pachadi is ready!
Step 9
Serve the Pineapple / Banana Pachadi with rice!
Step 10
The same recipe can be used for making pine apple pachadi with pine apples alone or banana pachadi with bananas!

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Pineapple - Banana Pachadi

Ingredientsfor 4 servings

1 nos Pineapple small size
1 nos Banana ripe
1/2 cup Yogurt / curd
5 tbsp Coconut — grated
2 nos Shallots
1/2 tsp Cumin seeds
Seasoning
2 nos Red chilly
2 tsp Mustard
2 tbsp Ghee
1 sprig Curry leaves

Preparation

Step 1
Cut the pine apple and banana into small pieces and cook in 1/2 cup water.
Step 2
When water starts to dry up, cool the pine apple pieces and coarsely grind them.
Step 3
Grind grated coconut with shallots and cumin seeds into a smooth paste.
Step 4
Mix the ground pine apple with coconut paste and yogurt.
Step 5
Add salt to this and heat, take it off the heat. :- Do not boil as the curry would curdle.
Step 6
Heat ghee in a separate pan.
Step 7
Crackle mustard seeds, followed by broken red chillies, curry leaves, finely cut shallots and pour this over the curry.
Step 8
Pineapple / Banana Pachadi is ready!
Step 9
Serve the Pineapple / Banana Pachadi with rice!
Step 10
The same recipe can be used for making pine apple pachadi with pine apples alone or banana pachadi with bananas!

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.