Pineapple Pachadi

Ingredients

• 0.5 cup pineapple (Chopped into small cubes)
• 2 green chillies
• 2 sprigs curry leaves (Source gives 2–3 sprigs; used in the pineapple mixture and tempering)
• 1 tsp jaggery (Source gives 1–2 tsp)
• 0.5 tsp turmeric powder
• 0.5 tsp chilli powder
• 0.5 cup grated coconut
• 1 tsp cumin seeds
• 0.5 tsp mustard seeds (Used in the coconut paste and tempering)
• 0.5 cup water (For cooking the pineapple and preparing the coconut paste)
• 0.5 cup curd (Whisked)
• 1 tbsp coconut oil (For tempering)
• salt (To taste)
• water (As required)
• 1 dry red chillies (Source gives 1–2; for tempering)

Steps

1. 1

   Chop the pineapple into small cubes.

2. 2

   Add the pineapple to a clay pot with a little water, salt, chilli powder, turmeric powder, curry leaves, green chillies, and jaggery.

3. 3

   Cook the pineapple mixture until the pineapple softens.

4. 4

   Meanwhile, prepare a smooth, thick paste from the grated coconut, cumin seeds, mustard seeds, and a little water.

5. 5

   Add the coconut paste to the cooked pineapple and mix well.

6. 6

   Let the mixture simmer for a few minutes until everything comes together.

7. 7

   Switch off the heat and gently fold in the whisked curd. Mix well; adding the curd after turning off the heat helps prevent it from splitting.

8. 8

   Heat the coconut oil and add the mustard seeds. Cook until they splutter.

9. 9

   Add the dry red chillies and curry leaves to the tempering.

10. 10

    Pour the tempering over the pachadi and serve as part of a Sadya.

Notes

The source does not specify exact amounts for the water used as required or for salt. It also lists curry leaves and mustard seeds once while using them in both the coconut mixture and tempering; divide them as needed between those uses.

Nutrition per serving

• side dish
• vegetarian
• South Indian
• Kerala
• Onam
• Sadya
• gluten-free
• stovetop