Pineapple Pachadi is a popular dish in Kerala cuisine, prepared particularly during the Onam festival. This sweet, sour, and spicy condiment is an integral part of the traditional Onam Sadya menu, showcasing the rich culinary heritage of Kerala. During Onam, Kerala households prepare an elaborate feast which consists of over 20 dishes to celebrate the harvest festival. Pineapple Pachadi is served as a condiment to complement the various dishes, including rice, lentils, and vegetables.
Pachadi is a traditional Kerala dish that dates back to the ancient times. The word "Pachadi" is derived from the Malayalam word "pachoru," which means "to cook in oil." Over time, Pachadi evolved into a variety of recipes, including the popular Pineapple Pachadi.
Check out how to make this delicious traditional pineapple pachadi recipe below.
Tips-
✍️Use fresh pineapple chunks for the best flavor.
✍️Adjust the amount of chili powder to suit your spice level.
✍️Add a pinch of asafoetida for extra flavor.
✍️Serve Pineapple Pachadi with steaming hot rice or as a side dish for idlis or dosas.
Ingredients
For Paste
Grated coconut -1/2 cup
Green chillies -2 nos
Mustard seeds -1/4 Tsp
Cumin seeds -1 Tsp
Other Ingredients
Pineapple chunks -250 gms or 1 cup
Curd -1/2 -3/4 cup
Turmeric powder -1/4 Tsp
Red chilli powder -1/2 Tsp
Salt to taste
Jaggery-1 Tsp
Mustard seeds-1/2 Tsp
Cumin seeds-1/2 Tsp
Red chilli-1 no
Curry leaves -few
Coriander leaves -few
Coconut oil-1 Tsp
Recipe Video
Method
👉Clean and cut the pineapple into bite sized chunks.
👉Grind the ingredients given under For paste adding little water to coarse paste.set aside.
👉In a pan add the pineapple chunks , required water to cover the pineapple, turmeric powder red chilli powder, salt and mix well cook covered for 10 minutes until the pineapple is cooked completely.
👉Add the ground coconut paste little water , cook for another 2-4 minutes.
👉Add jaggery and cook until the gravy thickens now switch off the gas .
👉Add slightly whipped curd mix well. Finally add a tempering of mustard seeds, cumin seeds, red chillies and curry leaves in coconut oil and mix well, garnish and serve hot.
