Pineapple Pachadi

 

This is another authentic Kerala dish which uses a rare and unique combination of pineapple in coconut curd gravy. It is not only a less spicy dish but also a sweet one as the pineapple gives its unique flavor to the gravy. It is easy to prepare and delicious too, goes well with boiled rice along with the other vegetable curries like sambar.I had always wanted to try this one as I remember having it for one wedding lunch at Trichur. But somehow my trying of it was delayed. Today I had this small pineapple tidbits and was also thinking of a new item for the meal menu for the weekend when this idea came to me and I tried it. It came good.

INGREDIENTS:

• Pineapple tidbits (pineapple chopped to small pieces) - 15
• Grated Coconut- 1/4 cup
• Green chilly- 4 Slit lengthwise
• Ginger- 1 inch piece- slit lengthwise
• Garlic- 1 pod finely minced
• Cumin seeds (Jeera)- 1 tablespoon
• Pearl onions (Cheriya ulli)- 6 thinly sliced
• Turmeric powder- 1/4 tablespoon
• Red chilly powder- 1/2 tablespoon
• Mustard seeds- 1 tablespoon
• Uradh dal (Uzhunnu)- 1/4 tablespoon
• Curry leaves- 6
• Whole red chilies- 2 broken to halves
• Curd / yogurt - 1 cup 
• Salt as needed

How to Prepare:

Step 1: Grind together coconut with cumin seeds and garlic. When done, add curd and blend it together.

Step 2: Heat one tablespoon oil in a kadai and add the slit green chillies and ginger. saute till it is cooked. Then add the pineapple tidbits and saute well. Add the turmeric powder and red chilly powder and saute well till oil separates from the pieces.

Step 3: Lower the flame and add the curd coconut mix to the cooked pineapple stir well and then increase the flame. Cook the gravy well adding enough salt.

Step 4: Heat oil in a small pan and splutter mustard seeds and uradh dal. Add the pearl onions and saute till it turns light brown. Add the whole red chillies and curry leaves. Switch off flame.

Step 5: Add the seasoning to the curry and stir well.

Step 6: Serve hot with boiled rice .