Pachadi is another traditional Kerala Sadhya recipe which is prepared using fruit. Pachadi is prepared grinding (grated coconut, jeera, green chilies and curd) which is cooked along with cooked fruit and finally it is topped with seasoning.
Today I am posting Pineapple Pachadi which is also known as Mathura Curry. Pineapple Pachadi has a sweet and slight sour taste.
Ripe pineapple 1 medium pineapple
Red chilies powder ½ tsp
Turmeric powder ¼ tsp
Salt to taste
Coconut grated 1 cup
Green chillies 2
Jeera/cumin seeds ½ tsp
Curd 1 cup
Coconut oil 4 tsp
Mustard seeds ¼ tsp
Dry red chillies 2
Curry leaves 2 strands
Procedure for preparing Pineapple Pachadi:
- Remove the skin from the pineapple and its pines thoroughly. Chop the pineapple into small pieces.
- Cook the pineapple in little water (approx. 2 cups of water) along with salt, turmeric powder and red chili powder. It takes about 10 – 15 minutes to cook.
- In the meanwhile, grind together grated coconut, green chillies, jeera and curd into fine paste.
- Once the pineapple is cooked add the ground paste and cook on high flame stirring continuously.
- Once it starts bubbling low the flame and cook for 1 – 2 minutes. Put off the flame.
- Heat coconut oil in a pan. Add mustard seeds when it splutters, add dry red chillies and curry leaves and fry for ½ a minutes. Put off the flame.
- Add this seasoning over Pineapple Pachadi.
Sweet and sour Pineapple Pachadi is ready.
- U can add 1 -2 tsp sugar or grated jiggery to get a sweet taste to the pachadi or if the pineapple is not very sweet.