Swetha's Fusion

Tuesday, December 19, 2023

This is Kerala style Pineapple Pachadi. It's on the sweeter side. Usually served as one of the side dish during festival or wedding meal.

Ingredients:

Preparation:

Chop pineapple into big pieces and keep aside. Canned pineapple with big chunks or cut the canned pineapple circles into big chunks.
Slightly dry roast cumin seeds, mustard seeds and coconut. Transfer to a blender, add green chilies, grind into a paste with very little water. Set aside.
Prepare ginger paste, set aside,
Whisk curds, set aside

Method:

In a pan, combine the pineapple with 1 cup of water, turmeric powder, chilli powder, ginger paste and powdered jaggery.
Season to taste with salt and cook on medium heat, stirring occasionally until the pineapple is soft.
Reduce the flame, add prepared coconut paste and boil for a few minutes till coconut is cooked and the curry is fragrant and thick.
Remove from heat and allow to cool slightly, 3-4 minutes. Whisk in the curds, check seasoning and add salt to taste.
For tempering, heat coconut oil in a small pan. Add the rest of the seasoning (tadka) ingredients and allow the mustard seeds to sputter and the shallots to brown slightly. Pour hot tadka over pachadi.
Stir well and keep covered until serving time.

NOTE:

Leftover pachadi can be refrigerated. Bring pachadi to room temperature before serving. Do not boil pachadi in which yogurt has been added, to prevent curdling.
Pachadi should not be boiled after yogurt is added, otherwise the curry may curdle or split.

~ Pineapple Pachadi ~
Posted by Swetha @ 12/19/2023 09:19:00 PM ::