Pineapple Pachadi

Tangy pineapple in yoghurt curry

Prep Time 30 min
Cook Time 14 min
Serving Size 4
Recipe Type Microwave Oven

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.

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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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