KERALA STYLE PINEAPPLE PACCHADI /KERALA MADHURA CURRY

Aug 09, 2022
By Mary Anthony
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KERALA STYLE PINEAPPLE PACCHADI /KERALA MADHURA CURRY

Pineapple Pachadi is a hearty and wholesome dish with perfectly balanced sweet, spicy and tangy favours. Also known as Sweet Pachadi or Madhura pachadi, this dish is made of Pineapple

Pachadi refers to a traditional South Indian side-dish. In Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita. There are different varieties of pachadis .

Pumpkin Pachadi is made with cooked pumpkin and plain yogurt and has a bit sweet taste. Many varieties made of the same key recipe exist in different parts of Kerala. It’s served on the occasion of Onam, Vishu, and on Kerala Sadya.

Bromelain, the digestive enzyme in pineapple, has anti-inflammatory and pain-relieving properties. This helps when you have an infection, like sinusitis, or an injury, like a sprain or burn. It also offsets the joint pain of osteoarthritis. The vitamin C in pineapple juice also keeps inflammation levels low.

INGREDIENTS

Pineapple very small cubes – 1 ½ cup chopped
1 or 2 Green Chillies
¾ cup Grated Coconut
½ tsp Mustard Seeds
½ tsp jeera
1 tsp sugar /jaggery [ adjust as per the sweetness of the fruit ]
Small piece of ginger
½ cup Plain Sour Curd
Salt to taste
1 tbsp Coconut Oil
½ tsp Mustard seeds
Few broken Red Chillies
1 sprig Curry leaves

METHOD

Pressure cook the pineapple cubes with water + salt upto 3 or 4 whistles till soft .

Separate ½ cup cooked pineapple and keep aside .

Allow to cool.

Grind 1 cup of cooked pineapple into a coarse mixture .[ don’t grind smoothly – don’t add any water ]

Transfer this to the same cooker .

In the same mixie jar , grind the grated coconut + green chillies + ginger into very fine paste .

Now add the mustard seeds + jeera + sugar and blend once . [ don’t grind the mustard seeds finely ]

Just add 1 or 2 tbsp curd instead of water if needed while while grinding .

Transfer this also to the pan .

Now blend the curd also and transfer to the pan .

Add the cooked ½ cup pineapple also and mix all the ingredients well.

Keep on low flame .Stir and continuously and cook till the mixture becomes hot just for 1 or 2 mins – it should not boil .

Heat oil for tempering in a small frying pan, add mustard seeds, when the mustard seeds start popping, add dried red chillies, curry leaves, give it a mix, and add it to the pachadi and cover immediately .

Serve with rice .

NOTE

Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.
We can try the same recipe with different veges like – beetroot / doodhi / red pumpkin / cucumber / carrot / mango etc
Use coconut oil for seasoning to ensure authentic taste.
The curd should be thick and medium sour.
In kerala some do add few black grapes in the end .