Pineapple pachadi is a conventional south Indian accompaniment that mixes candy in addition to savory style in coconut and yoghurt base. That is usually served as a part of a Kerala meal (sadhya). Let’s have a look at methods to make this straightforward and straightforward dish on this publish.
You may make it as a part of Onam sadhya and even on common days as a part of any south Indian meal.
Try my mango pachadi and beetroot thayir pachadi recipe on this weblog.
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Substances
These are the easy components wanted to make pachadi.
- Pineapple – Candy and tangy pineapple works greatest.
- Coconut – Provides flavour, richness and style to the dish.
- Curd – Balances style of the dish.
- Chilli – I used each inexperienced chilli and purple chilli for spice, flavour.
- Sugar – Relying on the pineapple’s sweetness we are able to add just a little sugar.
- Mustard – For tempering.
- Curry leaves – Provides an exquisite flavour.
Step-by-step pictures
Let’s have a look at methods to make pineapple pachadi with step-by-step footage.
1. Firstly, strain prepare dinner pineapple with inexperienced chilli, turmeric and ¾ cup water.
2. Let one or two whistles in medium warmth.
3. In the meantime, grind coconut with inexperienced chilli, cumin, little water.
4. Grind to a rough paste.
5. Ensure so as to add much less water in any other case pachadi could flip watery.
6. Let the strain launch naturally.
7. Add floor paste, sugar, ½ teaspoon salt.
8. Add clean curd in low flame.
9. Combine properly and simmer for 1 minutes.
10. Mood with mustard, curry leaves and damaged purple chilli.
11. Add to the cooked pineapple and pachadi is prepared!
Serve Pineapple Pachadi as a aspect dish with steamed rice or as an accompaniment to any South Indian meal. Benefit from the candy and tangy flavors!
Variations
- For extra spicy kick, use purple chilli powder whereas cooking pineapple.
- I’ve additionally seen they add contemporary purple grapes on the finish as garnish. It appears to be like vibrant.
- You possibly can add mustard as an alternative of cumin seeds whereas grinding. Or add each.
Storage
Stays good upto 2 days in fridge. Since coconut is there, whether it is scorching and humid local weather, it could be good in counter high solely about 6-8 hours. If you wish to retailer for couple of days in fridge, preserve as quickly because it cools down. Don’t depart on countertop for very long time after which refrigerate.
High suggestions
Whereas cooking pineapple, use much less water to prepare dinner, in any other case pachadi could flip watery. In case it occurs, boil the surplus, off or it’s also possible to use ½ teaspoon corn flour or rice flour to make it homogenous. Beat curd properly clean earlier than including to the pachadi.
Recipe card
Pineapple Pachadi Recipe | Kerala type
Pineapple pachadi is a conventional south Indian accompaniment that mixes candy in addition to savory style in coconut and yoghurt base. That is usually served as a part of a Kerala meal (sadhya).
Cup measurements
Substances
- 2 cups Pineapple
- 1 Inexperienced chilli
- ¼ cup Curd
- ¼ teaspoon Turmeric
- ¼ teaspoon Salt
To grind
- ½ cup Coconut
- 1 Inexperienced chilli
- ¼ teaspoon Cumin seeds
To mood
- 1 tablespoon Coconut oil
- ¼ teaspoon Mustard
- 1 Dry purple chilli
- Curry leaves
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Directions
-
Firstly, strain prepare dinner pineapple with inexperienced chilli, turmeric and ¾ cup water.
-
Let one or two whistles in medium warmth.
-
In the meantime, grind coconut with inexperienced chilli, cumin, little water.
-
Grind to a rough paste.
-
Ensure so as to add much less water in any other case pachadi could flip watery.
-
Let the strain launch naturally.
-
After that, add floor paste, sugar, ½ teaspoon salt.
-
Thendd clean curd in low flame.
-
Combine properly and simmer moreover for 1 minutes.
-
Lastly, mood with mustard, curry leaves and damaged purple chilli.
-
Add to the cooked pineapple and pachadi is prepared!
Video
Notes
- Whereas cooking pineapple, use much less water to prepare dinner, in any other case pachadi could flip watery.