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Pineapple Pachadi
Experience the vibrant culture and culinary traditions of Kerala with this delightful Pineapple Pachadi. This authentic dish, often served during Kerala's grand Onam festival, is a harmonious blend of ripe, juicy pineapple, creamy coconut, and tangy yogurt. The infusion of aromatic spices and the sweetness from jaggery take this dish to a new level of flavor complexity. It's a warm, sweet and tangy side dish that can transform an ordinary meal into a feast.
Ingredients
- Coconut oil
- 2 tablespoons
- Curry leaves
- 10-12
- Dry red chilies
- 2
- Mustard seeds
- 1 teaspoon
- Yogurt
- 1 cup, beaten
- Cumin seeds
- 1/2 teaspoon
- Coconut
- 1 cup, grated
- Salt
- to taste
- Jaggery
- 1/4 cup, grated
- Red chili powder
- 1/2 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Green chili
- 1, chopped
- Pineapple
- 2 cups, diced
Instructions
- In a large saucepan, combine the diced pineapple, chopped green chili, turmeric powder, red chili powder, grated jaggery, and salt. Cook over medium heat until the pineapple becomes tender.
- While the pineapple cooks, prepare the coconut paste. In a blender, combine the grated coconut and cumin seeds. Blend until a smooth paste forms.
- Add the coconut paste to the cooked pineapple, mix well to combine. Allow the mixture to cook for a few more minutes on low heat.
- Turn off the heat and add the beaten yogurt to the saucepan. Stir well to incorporate the yogurt into the pineapple mixture.
- For the tempering, heat the coconut oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Add the dry red chilies and curry leaves, saute until they release their aroma.
- Pour the tempering over the pineapple pachadi and stir well to combine. Serve the pachadi warm as a side dish with rice or roti.
Dietary Information
Servings: 4 Dish Type: Side Dish Prep Time: 10 minutes Cook Time: 20 minutes Calories: 200 Fat: 11g Carbs: 22g Protein: 3g Sodium: 85mg Sugar: 17g
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