Teresa's Recipes
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
- 2 tablespoons Coconut oil
- 10-12 Curry leaves
- 2 Dry red chilies
- 1 teaspoon Mustard seeds
- 1 cup, beaten Yogurt
- 1/2 teaspoon Cumin seeds
- 1 cup, grated Coconut
- to taste Salt
- 1/4 cup, grated Jaggery
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1, chopped Green chili
- 2 cups, diced Pineapple
Dietary Notes
- 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
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.