Pineapple Pachadi
Served as part of the Onam Sandhya feast in Kerala, Pineapple Pachadi celebrates the tropical fruit introduced to India by the Portuguese in the 16th century. ‘Pachdi’ is the generic Malayalam term for yoghurt-based curries. Though pachdi is often made with cucumber, gourds, or other vegetables, this recipe uses sweet, tangy, ripe pineapples cooked with coconut, yoghurt, and spices. While it technically looks more like a chutney, it is best enjoyed like a curry with freshly steamed rice and pappadum.
“Tangy pineapple in yoghurt curry "
“Tangy pineapple in yoghurt curry "
Prep Time
30 mins
Cook Time
14 mins
Serving Size
4
Ingredients
For the pachadi:
- 1 cup Coconut
-
2 cups Ripe Pineapple, chopped
- 2 Green Chillies, deseeded, slit
- 2-inch piece Ginger
- Salt to taste
- ½ cup Water
- 2 Dry Red Chillies
- 1 tsp Mustard Seeds, crushed
- 1 cup Yoghurt
- For the tempering:
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- 2 Dry Red Chillies, whole
- A bunch Curry Leaves
Method
- Heat grated coconut, pineapple, green chillies, ginger, salt, and water at 100% micro power level for 6 minutes.
- Once the above mixture cools down, add crushed mustard and beaten yoghurt.
- Add all the ingredients for tempering to another bowl and heat it for 3 minutes at 100% micro power level.
- Combine the tempering with the pineapple mixture.
- Serve chilled.
