Pineapple Pachadi

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  • Serves: 15 people
  • Cooking: 15 minutes
  • Views: 88
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Pineapple pachadi is typically a Kerala dish served in the world famous food platter so called Sadhya. Pineapple pachadi is a must dish for Vishu,Onam and for all special occasions like marriages, Pachadi is usually cooked with certain vegetables and fruits with other minimal ingredients. Pineapple pachadi is nothing but a raitha with a sweet tangy spicy taste with pineapple bites. Normally pachadi has the nature of cooling our body and also keeps us refreshing.This is a minimal ingredient recipe with less preparation time, ideal for a complete meal . Years before this was a challenging recipe for me to cook, peeling and cutting the fruit into pieces was a really irksome process.I have even ignored this recipe in my platter. Now it is available all year round and also pineapple comes cleanly peeled and sliced into small cubes. A great job indeed. This Pachadi can be termed as raitha or salad or a side dish but truly goes well with plain white rice even Let's move on to the recipe

Pineapple Pachadi Audio Recipe

Ingredients

Directions

  1. Sautee mustard seeds and curry leaves
  2. Add chopped onion & green chilli and and sautee
  3. Grind two tablespoon of grated coconut and a pinch of mustard seed
  4. Mix with half the curd
  5. After Sau teeing the onion add the chopped pineapple add little water. Cover and cook
  6. Add the curd with coconut
  7. Remove from the stove & add the remaining curd.
  8. Add sugar if needed

Cooking Tips

Choose ripen juicy pineapple The curd should be fresh and not should not be too tangy. Grind the coconut to fine paste. Do not use tender coconut for this recipe. Pineapple should be cut into tiny pieces Do not add more mustard it would turn bitter. While tempering add fresh curry leaves and wait till the mustard stops splutter into Do not boil pachadi after adding curd it may curdle

Marination Tips

No marination required

How to Serve

Serve Pineapple pachadi with white rice along with all Sadhya dishes Pineapple pachadi pairs good with hot chapathi Adjust the taste of sweet and tanginess according to your preference

The Story Behind Pineapple Pachadi

Pineapple pachadi as said is a very simple recipe, but if you look into the ingredients it is just countable. Each and every ingredient makes wonder and delightful in this recipe. The sweet taste of Pineapple and sugar along with the tangy curd and the spicy green chilly with salt makes it great along with the creamy coconut. The highlight of this recipe is the pinch of mustard, if it is skipped the recipe becomes null ,if added more the entire recipe becomes bitter. This recipe will come out perfect if a spoon of Love is added while cooking.

Pro Tips for Perfect Results

Pineapple pachadi should not be neither too watery nor very thick. Store in the Refrigerator for sometime before serving ,it makes a difference in taste.

Pineapple Pachadi Variations

Pineapple pachadi without onion is also really lipsmacking. A teaspoon of pomegranate to this pachadi is also great.

Storing & Reheating Tips

Pineapple pachadi should be prepared few hours before serving . Do not reheat Pachadi. Bring to normal temperature and consume.

Common Mistakes to Avoid

Check the taste of green chilli before hand, if it is too spicy reduce the number of green chilly. Do not add turmeric,powder to this recipe

Frequently Asked Questions

1.How many days can we store Pineapple pachadi in the fridge? It can be stored for 2 to 3 days

  1. Can we avoid coconut in this pachadi? No you will not get the authentic taste and moreover coconut makes the dish creamy. 3.Why should we temper the pachadi? It makes the dish more aromatic

Equipment Needed

Mixer grinder Coconut grater to grate coconut Kadai or frying pan to temper . Bowl to transfer pachadi from the Mixer grinder. Teaspoon and tablespoon

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Author Praya Arun

With a background in culinary studies, Praya has developed a keen understanding of the science behind cooking, nurturing a curiosity about ingredients and their origins. Her travels around the world have broadened her palate and infused her cooking with diverse influences, making each dish a reflection of her experiences and love for food.

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