Divya’s Nalabhagam – Authentic Home-Style Indian Vegetarian Recipes
Welcome to Divya’s Nalabhagam. I’m Divya, a passionate home cook
with a Master’s degree in Nutrition and over 20 years of cooking experience.
This blog shares authentic South and North Indian vegetarian recipes inspired
by homestyle cooking and family traditions — from easy breakfast recipes and
Indian sweets to kuzhambu, side dishes, rice varieties, and festival recipes,
all prepared with simple ingredients and explained step by step.
How to make Kerala Style Pineapple Pachadi For Onam
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.
👉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.
