A delicious savoury of the traditional Malayali cuisine, pineapple pachadi is an easy-to-make dish made with pineapples and yogurt.
Grab your pineapples and start cooking!
- Pineapple (peeled and cubed)- 1/2 cup
- Yogurt- 1/3 cup
- Turmeric- a pinch
- Red chilli powder- 1/4 tsp
- Green chilli- 1
- Salt to taste
- Water to cook
For the Paste
- Coconut (grated)- 3 tbsp
- Mustard seeds- 1/8 tsp
- Cumin seeds- 1/4 tsp
- Coconut oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Red chilli- 1
- Curry leaves- few
- In a wok or a pan, cook the chopped pineapples in water until soft. (Do not let them turn mushy.)
- Grind the ingredients under the ‘for the paste’ tab with a little water. (The paste shouldn’t be too fine or watery.)
- Once the pineapples are soft, add the ground paste into the pineapple and cook them until the rawness of the cook coconut is gone.
- Add in salt and once the coconut paste is cooked properly with the pineapples, turn off the stove and let the mixture cool down.
- Now to temper, into a wok, add the ingredients for tempering. Into the hot coconut oil, add mustard seeds and once they splutter, add the curry leaves and red chilli.
- Now add this to the pineapple coconut mixture and let it cool.
- Now add the yogurt or curd into the pineapple mixture and stir properly. (Make sure that the pineapple mixture is not too hot when adding the yogurt to avoid curdling.)
- You can even add a bit of sugar for taste.