Pineapple pachadi

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:

  1. Unique: How many times would you hear a tropical fruit being made savoury? So cool!
  2. Easy peasy: This dish takes 15 minutes tops. You can actually make it while streaming videos on YouTube (I know I did!)
  3. Healthy: Fresh fruits are any day overly nutritious and this dish guarantees a close to nil grease. Fitness watch: Check
  4. 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!

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Ingredients:

  • 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

Method:

  • 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)
  • Enjoy!
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18 thoughts on “Pineapple pachadi

  1. For sure totally different. Thank you for sharing.
    Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

    • Thanks Heenie 🙂 Canned pineapple should work too – in this case, I’d reduce the amount of sugar (or remove it altogether depending on your sweetness preference), since canned goods are already sweetened. Papadum tastes delicious with this! Almost like aam murraba and papadam 🙂

      Liked by 1 person

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