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A Kerala meal with Pineapple Pachadi

Pineapple Pachadi

Pachadi from South India is a type of curry where the fruits/vegetables are cooked in a paste of ground coconut. Sour curd (yogurt) is added towards the end of cooking and the dish is flavored with seasoned oil and spices. Pineapple Pachadi, from Kerala has a unique combination of sweet and sour flavors.
Course Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 130 kcal
Author Syama

Ingredients

  • 1 ½ C Pineapple Ripe, Chopped
  • ½ Tsp Chili powder
  • ¼ Tsp Turmeric
  • Salt To taste
  • 2 - 3 C Water
  • 1 Tsp Jaggery/ Sugar Optional
  • 1/4 - 1/2 C Sour Curd / Yogurt use as needed

To Grind

  • ½ C Grated Coconut Fresh or Frozen
  • 1/8 Tsp Cumin seeds a pinch
  • ¼ Tsp Mustard Seeds
  • 2-3 Tbsp Water as needed

For Tempering

  • 1 - 2 Tbsp Coconut Oil
  • ½ Tsp Mustard Seeds
  • 1/8 Tsp Fenugreek Seeds Optional
  • 2 Dried Red Chili, Whole
  • 1 -2 Sprigs Curry Leaves

Instructions

  1. If using fresh pineapple remove the skin and core and chop into small pieces.
  2. Take the pineapple in a thick bottomed pan (stockpot / kadai). Add chili powder, turmeric powder a pinch of salt and 2 C water to it . Bring to boil and let it simmer covered for 10 minutes or until the pineapple is cooked through.

  3. While the pineapple is cooking , grind together the coconut,  cumin seeds and mustard seeds. Add a few tablespoons of water to  the  mix  and grind it into a thick paste.

  4. Beat  the   yogurt   with a spoon or  fork  until  it  is smooth.

  5. Add the ground coconut to the cooked pineapple. Mix and taste. The curry should be lightly sweet at this point .  If needed add a little sugar or   jaggery . Adjust salt.  If the curry looks dry add a little water.

    Increase the heat lightly and bring it back to slow simmer . Cover and let it simmer for a few minutes.

  6. Uncover , taste to make sure that the raw taste does is  gone. If needed cook for a few more minutes. Take off the heat and mix in the beaten yogurt  as necessary.  Taste and adjust salt if needed.

  7. In a small pan (kadai/mini wok) heat  1- 2 tbsp of coconut oil . When the oil is hot add the mustard seeds followed by the fenugreek seeds. Once it splutters tear the dry red chilies into small pieces and add to the hot oil followed by the curry leaves. Turn off the heat as the chilies begin to smoke and the curry leaves turn crisp.

  8. Pour the hot oil over the curry along with the seasonings. Stir lightly just before serving.
  9. Serve with rice .

Recipe Notes

 

Nutritional label  for  informational purposes only .  Actual values  will vary depending  on the  products  used and  serving size.