Pachadis are an essential part of Sadhyas. Pachadi can be of two kinds, one where the veggies or fruit is cooked in a tamarind sauce with or without coconut and the other which are curd/yogurt based. The curd based ones are technically called kichadi.
Pineapple pachadi is usually served in wedding feasts. It is more on the sweeter side, rather it is a medley of flavours sweet, spicy and tangy. So if you like a slightly sweet and sour taste, you should try this pachadi.
This is my mother’s version of the pachadi, though while looking for recipes on the internet I saw many with a curd base. But this is how my mother makes it. Make sure to choose ripe pineapple.
Serves – 2 to 3
What you'll need
- Pineapple – 1.5 cup, peeled, and finely chopped
- Turmeric Powder – ¼ tsp
- Salt to taste
- Coconut Scraped – 1.5 cup, Fresh or frozen
- Green Chilly – 1
- Mustard Seeds – ¼ tsp
- Coconut oil – 1 tsp
- Mustard Seeds – ½ tsp
- Fenugreek Seeds – ¼ tsp
- Dried Red Chilly – 1
- Curry Leaves – few
- In a heavy bottomed vessel, add the chopped pineapple, 1 cup of water, just enough to cover the pineapple pieces, turmeric powder and salt to taste.
- Bring this to boil, and let it cook on medium heat until the pineapple pieces are cooked.
- In the meanwhile, grind the coconut, green chilly and mustard seeds, don’t add too much water while grinding.
- Once the pineapple pieces are cooked, add the ground coconut and mix well. Bring to boil and simmer for couple of minutes.
- Remove from heat.
- Temper with mustard seeds, fenugreek seeds, red chilly and curry leaves.
Serve hot with rice.