Keralan pineapple pachadi

To make pachadi:

flesh of half one medium pineapple (about 400gm) chopped

pinch of salt

1/2 teaspoon turmeric 

3/4 cup of freshly grated coconut

3-4 green chillies

1/4 teaspoon mustard seeds

1/2 cup yoghurt

1 tablespoon coconut oil

1/4 teaspoon mustard seeds

3-4 whole kashmiri chillies, broken into pieces

1 sprig of curry leaves


Put the chopped pineapple in a pan and add salt and turmeric. Cover and cook over low heat until tender. Only add extra water if the juice from the pineapple is not enough.

Into a bowl, add coconut, green chiliies, mustard seeds and a pinch of turmeric with a little water. Using a pestle, or something similar, grind to a smooth paste then stir this into the pineapple, mixing well, then add the yoghurt. 

Heat oil in a tadka pan (a small bowl-shaped frypan) adding mustard seeds, broken red chilli and curry leaves. Pour it over the pachadi (the coconut-pineapple mix), and cover with a lid so that the flavour does not escape.

Serve hot and enjoy. 

If you would like the dish sweeter, you can add jaggery (raw sugar) to the coconut while you are grinding it.

©Pranavam Homestays recipe used with permission.


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