You should definitely make this Pacchadi at least once. A mildly spicy pineapple gravy with coconut, this pachadi is one delicious signature dish of Onam. Yesterday, I bought a pineapple to make a pineapple upside down cake. I have kept aside some chopped pineapple to make a pineapple pacchadi. I am planning on a lunch menu of rice, pineapple pacchadi, ladies finger mezhukkupuratti, carrot-cabbage thoran and fried fish. That should make a nice colorful meal. More colors on your plate indicate more variety of nutrients in the meal. Pachadi or Pacchadi… spelling a Malayalam word in English is not that easy.
The following recipe is an authentic Kerala Onam recipe for Pineapple Pachadi. This dish is usually served at traditional wedding feasts also. The secret to tasty pachadi is grinding mustard and cumin with coconut to a smooth paste. Do not use any garlic, ginger or onion. The addition of asafoetida is also a must, if you wish to get the real taste of Kerala’s famous pineapple pachadi.
1. Chopped pineapple – 2 cups
2. Turmeric powder – ½ tsp
3. Chilli powder – 1 tsp
4. Salt – to taste
5. Sugar – 1 tsp
Puree the pineapple. Add all other ingredients. Sprinkle ¼ cup water. Cover and cook on low flame, for about 10-15 minutes. Cook till dry.
6. Grated coconut - ½ cup
7. Cumin seeds – ½ tsp
8. Mustard seeds – ½ tsp
9. Green chilly - 1
Make a smooth paste of these ingredients with a little water and add it to the cooked pineapple. Cook for five minutes.
10. Thick Curd – 1 cup
Switch off the heat. Add beaten curd and mix well.
11. Coconut oil – 1 tbsp
12. Mustard seeds – 1 tsp
13. Dry red chillies - 2
14. Asafoetida – ¼ tsp
15. Curry leaves – 1 sprig
Heat coconut oil in a small kadai. Add remaining ingredients and sauté for a minute. Pour this over the curry. Mix lightly. Serve hot with rice.
- You can keep aside ½ cup of finely chopped pineapple and puree the remaining. Cook them together as stated in the recipe. Biting into these pieces add a special taste to the pineapple pachadi.
- Never boil any curry after adding curd.