Sunday, September 11, 2016

Pineapple Pachadi Recipe | Coconut & Yogurt based Pineapple Raita | Onam Sadya Special

This is one of my favourite Sadya dishes and I was delaying to post it here since the pictures were not appealing. Maybe, when I make it next time I should update the picture. Last week, I made this and I shared it with my Malayali friend Neena. She told the pachadi is very tasty and it is similar to the one she used to have in Kerala. The sweet pineapple, tangy curd and the chilli coconut paste makes the pachadi very addictive and do give it a try for this Onam. Check out my Beetroot Pachadi, Cucumber Pachadi and other Onam Sadya recipes too. 

Pineapple -  1/2(Cube it into small pieces) 
Chilli Powder - 1/4 tsp 
Turmeric Powder - 1/4 tsp 
Salt - as required 
Sour curd (yogurt) - 1/2 cup
For the coconut paste: 
Grated Coconut -1/4 cup 
Green Chilli - 2 
Jeera(Cumin seeds) - 1/2 tsp 
Mustard seeds - 1/4 tsp
To Temper: 
Coconut Oil - 1 tsp 
Mustard seeds - 1/2 tsp 
Curry leaves - a sprig 
Dry red chilli - 1
1. Remove the outer skin and the thorny portion of the pineapple. Slice it into bite sized cubes. 
2. In a pan, cook the pineapple in 1/4 cup water by adding red chilli powder, turmeric powder and a little salt. Meanwhile, grind the items under 'To grind' to a smooth paste.
3. When the pineapple is soft and the water is absorbed completely, add the ground coconut paste and cook until the raw smell of the coconut leaves. In a tadka pan, temper with the items under 'To temper' and pour it over the pineapple mixture. Switch off the flame and allow it to cool completely.
4. Finally, add the beaten curd and mix it all together. 
Serve the Yummy pachadi along with other Onam Sadya recipes. It goes well with Steamed rice, Parippu curry, and Sambhar.
Points to remember:
  • Grind the coconut paste smoothly to get the smooth pachadi.
  • Don't overcook the pineapple and the crunchy pineapple adds great flavor to the pachadi.
  • Add the curd when the pineapple and coconut mixture is cooled completely.(to avoid curdling)
Warm Regards,
Happy's Cook - Divya


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