Pineapple Pachadi

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

1. Pineapple – 1.5 cup, peeled, and finely chopped
2. Turmeric Powder – ¼ tsp
3. Salt to taste

To Grind

1. Coconut Scraped – 1.5 cup, Fresh or frozen
2. Green Chilly – 1
3. Mustard Seeds – ¼ tsp

To Temper

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Fenugreek Seeds – ¼ tsp
4. Dried Red Chilly – 1
5. Curry Leaves – few

Method

1. 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.
2. Bring this to boil, and let it cook on medium heat until the pineapple pieces are cooked.
3. In the meanwhile, grind the coconut, green chilly and mustard seeds, don’t add too much water while grinding.
4. Once the pineapple pieces are cooked, add the ground coconut and mix well. Bring to boil and simmer for couple of minutes.
5. Remove from heat.
6. Temper with mustard seeds, fenugreek seeds, red chilly and curry leaves.

Serve hot with rice.