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: 

1. 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
2. After 20 minutes, add the coconut paste and mix. Let the gravy come to a boil
3. Take it off the stove and add the yogurt. Mix well and set aside
4. Heat a small pan. Add the coconut oil and mustard seeds
5. Once the mustard seeds start to splutter, add the shallots and curry leaves. Saute till the shallots turn brownish
6. Once done, pour the shallots mixture over the pineapple gravy and mix everything
7. Serve with white rice and another gravy dish 🙂