Pineapple Pachadi | Sadya Dish

Do you love pineapples?? Hmm.. my family just loves it and so there is no need of making it into a curry and they love to eat simply sliced. Pineapple is used as a fruit and vegetable in Kerala curries. When I mention 'vegetable' means its used as a sweet chutney type side dish which is served usually in sadyas- Pineapple pachadi. We also make pineapple pullissery  which is similar to this pachadi except that its a more watery version and is poured over steamed rice and had. I love this best in sadya which gets over first in my ela(banana leaf) and they usually don't serve a second serving either. This thick side dish has a sweet tangy flavor makes it stand out from all the other dishes. I already have a sweet pachadi listed below which is a mix of fruits, if you like that give that a try too. Onam is just few days ahead and so you may all be adding dishes for sadya menu. If forgotten, just a gentle reminder to add pineapple pachadi as well. If you haven't tried this yet,you must definitely give it a try !!

Preparation time~15 mins
Cooking time~ 15 mins
Serves ~5-6 people
Ingredients
chopped ripe pineapple very small pieces 1 cup
yogurt 1/3 cup (3 tbsp)
sugar 1-2 tsp
turmeric powder 1/2 tsp
salt to taste

to grind
coconut grated 3/4 cup
mustard seeds 1/4 tsp
bird's eye chilly / kanthari milagu 3-4

to temper
mustard seeds 1/2 tsp
red dry chillies 2 broken
curry leaves, a sprig

Method

• Heat a pan and add the chopped pineapples with 1/4 cup water. Add a pinch of salt and turmeric powder.Cover and cook for 7-8 minutes till it's soft and water is almost absorbed. Add sugar and the mix may run watery again, wait until it's reduced a bit and pineapple soaks up the sugar.Add chilli powder (1/4 tsp) if using. I haven't added chilli powder. 

• In the meantime, grind the ingredients listed under 'to grind' to a smooth paste.

• Lower the flame and add the paste to the cooked pineapple.Cook for another minute.

• Whisk the yogurt in a blender and add to the cooked mix. When you see one or two bubbles on the surface, switch off flame.Add salt as per tastes and leave aside.

• Heat another pan and add oil. Add mustard seeds, wait to splutter. Add in dry red chillies and curry leaves.Switch off flame and add to the pachadi. Mix and serve.

NOTES
* Don't add yogurt to the boiling curry, it will curdle. The yogurt should be mildly sour, without which the pachadi may not taste good.

* Adding chilli powder is optional and don't add more because it may change colour. The spice from green chillies is good enough, and so I haven't added any chilli powder.

RELATED POSTS
* Thamaravalayam Khichadi
* Beetroot Khichadi
* Kumbalanga Khichadi
* Sweet Pachadi

You may also try these-
* Pineapple cobbler
* Eggless Pineapple pastry
* Pineapple Sago Pudding
* Pineapple Kesari
* Pineapple Pullissery
* Pineapple Mint Cooler
*Pineapple Tropical Muffins
* Pineapple Juice
*Pineapple Mousse