Recipe: Pineapple Pachadi

If you think pineapple can be eaten only as a fruit, then you haven't tried Pineapple Pachadi yet!

Ramapriya Suresh demonstrates a traditional Tamil recipe in which chopped pineapple is cooked in a freshly ground curry paste of coconut, cumin and chillies.

This unusual mildly-sweet-spicy pachadi is a super match for ghee rice and papad.

Pineapple Pachadi

Serves: 2

Ingredients

• 250 gm pineapple, diced
• 1 tsp chilly powder
• ½ tsp haldi or turmeric powder
• ¼ cup sugar
• 1 cup grated fresh coconut
• 3-4 green chillies
• 1 tsp rai or mustard seeds
• 1 tsp jeera or cumin seeds
  
• Few curry leaves
• ½ cup curd or yoghurt
• Salt to taste

For the tadka

• 2 tbsp coconut oil
• 1 tsp rai or mustard seeds
• 2-3 dried red chillies
• Few curry leaves

Method

• In a heavy-bottomed kadhai, cook the pineapple with a few tbsp of water.
  Add the turmeric powder, chilly powder, salt and mix.
  Cover and cook for 10 minutes over medium heat.
  Add the sugar, reduce heat and cook for 5 minutes more.
• Meanwhile, prepare the masala.
  Grind the coconut, green chillies, mustard seeds, cumin to a fine paste in a blender/mixer.
  Add the ground paste to the pineapple mixture and cook for 2-3 minutes more over medium heat.
• Take off heat, cool and add the curd.
  Mix well and keep aside.

For the tempering

• In a small kadhai or tempering pan, heat the coconut oil.
  Add the mustard seeds and when they start to splutter add the red chillies, curry leaves.
• Pour over the pachadi and mix well.
  Serve with ghee rice and papad.

Note: If you prefer a less sweet pachadi opt for a very raw pineapple and skip the sugar.

Watch the detailed recipe in the video below.

Ramapriya Suresh is the creator of the YouTube channel Ammu's Kitchen.

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