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.
If using fresh pineapple remove the skin and core and chop into small pieces.
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.
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.
Beat the yogurt with a spoon or fork until it is smooth.
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.
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.
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.
Pour the hot oil over the curry along with the seasonings. Stir lightly just before serving.
Serve with rice .
Pearl onions or shallots are ground along with the coconut sometimes. When onions are ground usually sliced onions are fried in the seasoning oil as well.
Once the coconut paste is added do not bring the curry to rolling boil. Let it slow simmer until the coconut is just cooked through.
Do not boil the curry after adding yogurt as it tends to split.
Nutritional label for informational purposes only . Actual values will vary depending on the products used and serving size.
For detailed instructions go to https://oventales.com/pineapple-pachadi/ .