Pineapple Pachadi
A sweet and tangy traditional Kerala style pachadi recipe for Onam Sadya
Ingredients
Method
- Cook the pineapple pieces in 1/4 cup of water with turmeric powder, chili powder, sugar, and salt until soft.
- Grind the grated coconut, mustard seeds, green chilies, and cumin seeds into a smooth paste.
- Add this coconut paste to the cooked pineapple. Stir well and cook on low heat for about 10 minutes until the excess water evaporates.
- Turn off the flame and let it cool slightly, then stir in the curd. (Do not boil after adding the curd).
- Finally, heat coconut oil in a pan, splutter mustard seeds, then add dry red chilies and curry leaves. Pour this tempering over the pachadi.