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Main Course

Pineapple Pachadi - Onam Special

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

1/4 Th Pineapple
2 large Coconut — grated
1 tbsp Cumin seeds (Jeerakam)
2 nos Green chilies
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
2 tbsp Coconut oil
Curry leaves, a few
1 glass Thick curd not sour

Preparation

Step 1
For preparing, peel off the skin of the pineapple and cut it into very small pieces.
Step 2
Cook them in a vessel along with chilly powder, turmeric powder, salt and slit green chilies.
Step 3
Grind together coconut and cumin seeds.
Step 4
When the pineapple gets fully cooked, add the ground coconut mixture.
Step 5
Allow the mixture to get cooked.
Step 6
Make sure it doesn't get too watery. The mixture should be thick.
Step 7
Warm the oil in a pan.
Step 8
Let the mustard seeds crackle, dry red pepper and curry leaves.
Step 9
Add the above seasoning into the pineapple mixture.
Step 10
Allow it to cool.
Step 11
Add curd and stir it to get the required consistency.
Step 12
You can add sugar, if you don't find it sweet. (Sometimes, the pineapple might not be sweet enough.) :- Similarly, you can make pachadi with ripe plantains. However, the plantains should be very ripe.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Pineapple Pachadi - Onam Special

Ingredientsfor 4 servings

1/4 Th Pineapple
2 large Coconut — grated
1 tbsp Cumin seeds (Jeerakam)
2 nos Green chilies
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
2 tbsp Coconut oil
Curry leaves, a few
1 glass Thick curd not sour

Preparation

Step 1
For preparing, peel off the skin of the pineapple and cut it into very small pieces.
Step 2
Cook them in a vessel along with chilly powder, turmeric powder, salt and slit green chilies.
Step 3
Grind together coconut and cumin seeds.
Step 4
When the pineapple gets fully cooked, add the ground coconut mixture.
Step 5
Allow the mixture to get cooked.
Step 6
Make sure it doesn't get too watery. The mixture should be thick.
Step 7
Warm the oil in a pan.
Step 8
Let the mustard seeds crackle, dry red pepper and curry leaves.
Step 9
Add the above seasoning into the pineapple mixture.
Step 10
Allow it to cool.
Step 11
Add curd and stir it to get the required consistency.
Step 12
You can add sugar, if you don't find it sweet. (Sometimes, the pineapple might not be sweet enough.) :- Similarly, you can make pachadi with ripe plantains. However, the plantains should be very ripe.