A good Kerala Sadya, especially during Onam, will have pineapple pachadi on the menu. The sweet yet tangy taste adds a tropical feel to our meal on the banana leaf. I have grown up eating pineapple pachadi at home, and it was always a favorite for me and my sister. It is normally had with other dishes and rice but I love it with some plain rice and papadam 🙂
Time:
- Prep time – 20 minutes
- Cook time – 25 minutes
Ingredients:
- Pineapple (Chopped into small pieces) – 2 cups
- Indian Green Chilli (Slit in half) – 1
- Ginger (Finely Chopped) – 1 tbsp
- Grated Coconut – 1 cup
- Grind the grated coconut to a paste
- Water – 1.5 cups
- Dry Red Chilli – 2
- Plain Yogurt – 1.5 cups
- Coconut Oil – 3 tbsp
- Mustard Seeds – 2 tsp
- Large Shallots (Thinly Sliced) – 6
- Curry Leaves – 15
- Salt to taste
Method:
- Heat a pan and add the water, pineapple, ginger, green chilli, and salt. Give it a good mix, cover and cook on medium-low heat for 20 minutes
- After 20 minutes, add the coconut paste and mix. Let the gravy come to a boil
- Take it off the stove and add the yogurt. Mix well and set aside
- Heat a small pan. Add the coconut oil and mustard seeds
- Once the mustard seeds start to splutter, add the shallots and curry leaves. Saute till the shallots turn brownish
- Once done, pour the shallots mixture over the pineapple gravy and mix everything
- Serve with white rice and another gravy dish 🙂