Pineapple Pachadi

Candy, tangy, spiced, and pungent, this Kerala model Pineapple Pachadi is the proper addition to the vegetarian feast referred to as Onam Sadya. Made with contemporary pineapple cubes, yogurt, coconut, herbs, spices in about 20 minutes, this fruity raita-like condiment is as easy to make as it’s tasty.

pineapple pachadi in cream colored bowl placed on top of a white doily.

About Pineapple Pachadi

Pineapple Pachadi is a deliciously sweet-sour Kerala dish made with pineapple, coconut, mustard seeds, and curd. Whereas they might look considerably related, the flavour of pineapple pachadi could be very totally different from common Pineapple Raita.

Each kichadi and pachadi aspect dishes are made for the Onam Sadya feast. Varied vegatables and fruits are used to make kichadi or pachadi.

The flavour of pineapple pachadi is complicated. Whereas pineapple does lend its sweetish aroma and taste, there’s additionally some pungency from the bottom mustard seeds, and a bit of warmth and spiciness coming from the inexperienced chilies.

Let’s not overlook the refined sweetness of coconut and the tanginess of curd that are additionally highlights of this pachadi recipe. The tempering of mustard and dry purple chillies in coconut oil provides one more dimension to the style.

Making pineapple pachadi is straightforward, just like the Cucumber Pachadi. In whole, you solely want 12 elements and 20 minutes of time within the kitchen.

As soon as made, Pineapple Pachadi could be served as a aspect dish in an Onam sadya or with any vegetarian Kerala meal.

It’s finest to make use of contemporary pineapple, however you too can use canned. The canned pineapple cubes will prepare dinner sooner than the contemporary pineapple cubes.

Additionally, you will want some common Indian spices and herbs. These spices and herbs add depths of flavors.

Contemporary curd or yogurt can be added which imparts some creaminess to the dish. Don’t forget to make use of edible coconut oil because it makes this dish actually genuine.

Step-by-Step Information

make Pineapple Pachadi

Make Coconut Paste

1. In a small grinder jar or blender, take the elements listed under:

  • ¼ cup grated contemporary coconut
  • 1 inexperienced chili (chopped) or 1 teaspoon, chopped
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds

For a extra pronounced mustard taste, you’ll be able to add as much as 1 teaspoon of mustard seeds.

coconut, spices, and green chile in a grinder jar.

2. Add 2 to three tablespoons water and grind to a high-quality and clean consistency. Hold the coconut paste apart.

ground coconut paste for making pineapple pachadi recipe.

Prepare dinner Pineapple

3. Take 1.25 cups of chopped pineapple cubes in a pan. Cube the pineapple in small items or cubes, however not finely — you need some texture within the pachadi.

small bits of pineapple in a pan.

4. Add ¼ teaspoon turmeric powder and 1 to 2 teaspoons jaggery, or add as per style.

Jaggery could be skipped if the pineapple could be very candy. As an alternative of jaggery, you too can add sugar.

turmeric and jaggery added to pan with pineapple for making Kerala pineapple pachadi.

5. Add ⅓ to ½ cup water. Simply add sufficient water to *nearly* cowl the pineapple cubes.

If the pineapple cubes are very candy and comfortable, then much less water will probably be required. If they’re agency and solely just a little candy, then extra water will probably be wanted.

water added to pan with pineapple.

6. Combine properly to mix.

cooking pineapple for pachadi recipe.

7. Hold the pan on the stovetop and on a low-medium warmth prepare dinner the pineapple. Stir at intervals.

the pineapple is simmering.

8. Simmer until the pineapple cubes have softened. Additionally, let many of the water evaporate from the pan. Bear in mind to not overcook the pineapple cubes. They only want to melt.

most of the liquid has evaporated in the pan with the pineapple.

Make Pineapple Pachadi

9. Add the bottom coconut paste to the pan with the softened pineapple.

coconut spice paste added to the pan for making pineapple pachadi recipe.

10. Season with salt as per style.

salt added.

11. Combine very properly.

pineapple and coconut spice paste have been mixed well.

12. Simmer and prepare dinner this pineapple combination for two to three minutes on a low warmth. Take care to not boil or prepare dinner for a very long time as this will break up the curd.

simmering pineapple pachadi mixture.

12. Let this combination cool at room temperature.

allowing the pineapple mixture to come to room temperature.

13. Beat ½ cup curd (yogurt) with a spoon or wired whisk until clean. You may as well add some extra curd for those who desire.

Make sure that the curd is contemporary and never overly bitter or tangy.

curd in a mixing bowl with a whisk.

14. As soon as the pineapple and coconut combination has cooled down sufficient to turn out to be lukewarm, then add the crushed curd.

curd added to pineapple pachadi recipe.

15. Combine very properly.

stirring the pineapple pachadi to incorporate the curd.

Mood Pineapple Pachadi

16. Warmth ½ tablespoon coconut oil in a tadka pan or a small frying pan. Hold warmth to a low and add ¼ teaspoon mustard seeds.

tempering mustard seeds in oil.

17. Let the mustard seeds crackle.

the mustard seeds are spluttering.

18. Then add 1 dry purple chili (seeds eliminated) and seven to eight curry leaves.

red chile and curry leaves added to tadka.

19. Fry for a number of seconds until the curry leaves turn out to be crisp and the purple chili adjustments colour. Don’t burn them.

the red chile has become brighter and the curry leaves are darker green and slightly crisp.

20. Pour the tempering within the pachadi combination.

tadka poured over pineapple pachadi in a mixing bowl.

21. Combine very properly.

pineapple pachadi after mixing in the tempering.

22. Serve Pineapple Pachadi as a aspect dish for Onam sadya or any vegetarian Kerala meal. You may as well refrigerate after which serve. Leftover pineapple pachadi could be refrigerated for about 1 day.

Kerala pineapple pachadi in a small bowl on a white crocheted doily garnished with tempered chile and curry leaf.

Knowledgeable Suggestions

  • Use candy, ripe pineapple. If it’s bitter or tangy, it gained’t be good on this pachadi recipe. You may as well use canned pineapple. If utilizing canned pineapple, drain all of the liquid, rinse the pineapple after which chop them in small cubes.
  • Spices and herbs. Be certain that to incorporate all of the spices and herbs as talked about within the recipe. Eradicating any of them will deliver a few change within the style.
  • Fat: For an genuine dish, coconut oil is a should. Having mentioned that for those who can’t supply coconut oil, make the recipe in any impartial flavored oil.
  • No contemporary coconut? No drawback. Desiccated coconut can be utilized as a substitute of contemporary coconut, however the style will change barely. Frozen coconut additionally works properly. Be certain that the frozen coconut has a candy, not bitter, style and that it hasn’t gone rancid.
  • To make a vegan choice. Be at liberty to make use of your favourite plain, unsweetened plant-based yogurt (e.g. coconut, cashew, or almond yogurt).
  • Scaling. Simply scale the recipe up or down as wanted. You would additionally add some extra curd for those who desire to the pachadi recipe.

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pineapple pachadi

Pineapple Pachadi

Pineapple Pachadi is a deliciously candy, bitter and spiced dish made with contemporary pineapple cubes, coconut, curd (yogurt) and loads of spices and herbs. It is without doubt one of the aspect dish served within the Onam Sadya which is a vegetarian feast.

4.84 from 6 votes

Prep Time 10 minutes

Prepare dinner Time 10 minutes

Whole Time 20 minutes

For cooking pineapple

For floor coconut and mustard paste

Different elements

For tempering

Making coconut paste

  • In a small grinder jar take grated contemporary coconut, chopped inexperienced chilies, mustard seeds and cumin seeds.

  • Add 2 to three tablespoons water and grind to clean and high-quality consistency. Hold the coconut paste apart.

Cooking pineapple

  • Take chopped pineapple cubes in a pan. Bear in mind to chop the pineapple in small items, however not finely. 

  • Add turmeric powder and 1 to 2 teaspoons jaggery or add as per style. Jaggery could be skipped if the pineapple could be very candy. As an alternative of jaggery you too can add sugar.
  • Add ½ cup water and combine properly.

  • Hold the pan on stovetop and on a medium-low warmth prepare dinner the pineapple. Do stir at intervals.

  • Simmer until the pineapple cubes have softened. Additionally let many of the water evaporate from the pan.

Making pineapple pachadi

  • Now add the bottom coconut paste.

  • Season with salt as per style and combine very properly.

  • Simmer and prepare dinner this pineapple combination for two to three minutes on a low warmth stirring usually. Take care to not boil or prepare dinner for a very long time as this will break up the curd.

  • Then preserve the pan down and let this combination cool at room temperature.

  • Beat ½ cup curd with a spoon or wired whisk until clean.

  • As soon as the pineapple+coconut combination has cooled or turn out to be lukewarm, then add the crushed curd. Combine very properly.

Tempering

  • Warmth coconut oil in a tadka pan or a small frying pan. Hold warmth to a low and add ¼ teaspoon mustard seeds.

  • Let the mustard seeds crackle.

  • Then add the dry purple chilli and seven to eight curry leaves.

  • Fry for a number of seconds until the curry leaves turn out to be crisp and the purple chili adjustments colour. Don’t burn the spices.

  • Pour the tempering within the pachadi combination. Combine very properly.

  • Serve Pineapple Pachadi as a aspect dish in an Onam sadya or a Kerala vegetarian meal. You may as well refrigerate Pineapple Pachadi for a number of hours after which serve. Left over pineapple pachadi could be refrigerated for a few day.
  • Make sure that pineapple has a candy style and should not bitter or tangy.
  • Desiccated coconut can be utilized as a substitute of contemporary coconut, however style will change barely. Frozen coconut additionally works properly. Be certain that the frozen coconut has a candy style and never bitter or gone rancid. 
  • The recipe can be made with plant based mostly yogurt like coconut yogurt, almond yogurt and cashew yogurt. 
  • Attempt to use coconut oil if doable.
  • You’ll be able to simply scale the recipe.

Vitamin Information

Pineapple Pachadi

Quantity Per Serving

Energy 91 Energy from Fats 54

% Each day Worth*

Fats 6g9%

Saturated Fats 5g31%

Ldl cholesterol 5mg2%

Sodium 268mg12%

Potassium 135mg4%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 271IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 27mg135%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 70mg85%

Vitamin E 1mg7%

Vitamin Ok 2µg2%

Calcium 59mg6%

Vitamin B9 (Folate) 282µg71%

Iron 1mg6%

Magnesium 12mg3%

Phosphorus 57mg6%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie food plan.

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This Pineapple Pachadi recipe from the archives first printed in Could 2018 has been republished and up to date on November 2022.

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