A delectable and tropical dish at its savoury finest, pineapple pachadi is a South Indian side dish (quite popular in Kerala), which is made of cooked and tempered fresh pineapple and yoghurt. Sweet and tangy in taste, this recipe is absolutely fail-proof and a crowd pleaser.
What makes this dish really stand out is the way all the ingredients work so well with each other, creating a flavourful punch with every spoonful.
If you are still dubious about pineapple not being in a dessert format, here are the plus points that will (hopefully) convince you into making this dish:
- Unique: How many times would you hear a tropical fruit being made savoury? So cool!
- Easy peasy: This dish takes 15 minutes tops. You can actually make it while streaming videos on YouTube (I know I did!)
- Healthy: Fresh fruits are any day overly nutritious and this dish guarantees a close to nil grease. Fitness watch: Check
- Addictively delicious: Isn’t it always amazing when healthy food is finger licking’ good?
So the next time you buy pineapples to bake an upside down cake or blend a pina colada, do save some pineapple pieces to try your hand at this outstanding dish – you will love it!
- Fresh honey pineapple: 1 cup, cored and chopped into small pieces
- Fresh coconut: 1/4 cup
- Cumin seeds: 1 tsp
- Black mustard seeds: 2 tsp
- Turmeric powder: 1/4 tsp
- Red chilli powder: 1 tsp
- Dried red chilli – 1
- Curry leaves: 1 sprig
- Oil: 1 tbsp
- Sugar: 1 tbsp
- Salt: To taste
- Fresh yoghurt: 1/4 cup, beaten till smooth
- Blitz: Coconut, cumin seeds and 1 tsp black mustard seeds to a fine mixture
- In a pan, add pineapple, turmeric powder, chilli powder, sugar and salt
- Mix well and add 3-4 tbsp water. Let the pineapple cook and become tender, stirring frequently
- Once pineapple gets cooked, add the coconut mixture and cook till the pungent/raw smell dissipates
- Once the water evaporates and the mixture becomes semi-dry, switch off flame and add in the yoghurt. Mix well and pour into a serving bowl
- In a separate small pan, heat 1 tbsp oil and add remaining mustard seeds, dry red chilli and curry leaves
- Once the temper starts to splutter, switch off flame and pour it onto the pineapple mixture
- Serve immediately (preferably with hot rice but also as a dip)