Pineapple Pachadi is a delicacy from Kerala which uses pineapple and coconut as a base and is a regular in the Onam Sadya!
Many years ago, when I have just started working, we were a gang of about 15 or so new joiners in the company. All of us, fresh from college, with first salaries in our pockets. I remember that heady feeling of earning my first salary ever. We decided to go and have lunch at a North Indian restaurant which was walking distance from the office. This, of course, has nothing to do with the actual pineapple pachadi which I am talking about in the recipe, but definitely introduced me to pineapple raita.
Anyway, the lunch had the usual malai kofta, dal makhani and other stuff and along with that we ordered “Pineapple Raita”. Frankly, it was the first time I had heard of it and I decided to order one. At the end of the meal, we all fought for every spoon of it. The pineapple raita became a regular feature in all our working team lunches. The slight sour and sweet flavour of pineapple worked very well with curd and with a hint of salt and chilly, I could eat the whole bowl.
Many years ago, my love for Pineapple raita came back full force in form of a new dish for me ‘Pineapple Pachadi’. It had most elements of the Pineapple raita along with coconut and some added spices. I remember the first time I ate a sadya, I was told the pachadi is not sabji and I should probably slow down on it. When I made the sadya, I knew that this has to be there on the list, and of course, it helps that everyone tells me it is an integral part of it.
Recipe : Pineapple Pachadi.
Onam Recipes : Pineapple Pachadi
- 1 cup pineapple Peeled, cored and chopped
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- to taste salt
- 1/4 cup curd
- 1/3 cup coconut fresh
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
For the seasoning
- handful curry leaves
- 1 tsp mustard seeds
- Heat a little water in a heavy bottom pan, add the chopped pineapple to it along with chilli powder, salt and turmeric. Cook till pineapple is tender but slightly firm.
- While the pineapple is cooking, grind together coconut, cumin and mustard. Add a little water if required.
- Add the coconut paste to the pineapple and cook further for about 7-8 minutes till the raw coconut smell is gone and the pineapple fully cooked.
- Add the whisked curd and turn off the heat. Mix well and keep aside.
- In a small pan, heat the oil and add the mustard seeds to it. Once they crackle, add the curry leaves and turn off the heat.
- Pour over the pineapple mix and serve with steaming hot rice and dal.
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