Pachadi is another one of the traditional Kerala dishes that’s served in accompaniment to a sadhya. Pineapple pachadi is my favourite among all the other pachadi’s. Its sweet and tangy at the same time. Hope you will enjoy this recipe.
Pineapple – 1/2 of a medium sized pineapple (cubed)
Shallots – 2-3 thinly sliced
Mustard seeds – 1/2teaspoon + 1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Coconut grated – 1/2 cup
Curd – 1/2 cup
Green chilies – 1 -2 finely chopped
Dry red chilies – 2
Coconut oil – 1 tablespoon
Curry leaves – 2 sprigs
Whisk the curd so that there are no lumps.
Cut the pineapple into small cubes, and boil in 1/4 cup water, till the pineapple becomes soft, but not mushy.
Grind coconut, 2 tablespoons of the cooked pineapple, cumin seeds, and 1/2 teaspoon mustard seeds into a fine paste, adding water along the process.
Add the ground coconut paste to the cooked pineapple and bring to a boil. Add curd and mix to combine. Switch off the flame after adding the curd.
In a pan add coconut oil and splutter the remaining mustard seeds, dry red chilies and curry leaves. Add the chopped shallots and green chillies and saute until the onions turn golden. Pour this over the pachadi mixture. Serve with sadhya.