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This is one of the dishes that is served in a traditional Kerala feast (sadya). This is a very tasty dish, you should definitely try it. The recipe is very simple and won’t take more than 20 mts to cook (if you are using canned pineapple).
Ingredients:-
1) Pineapple chunks/ tidbits /crushed pineapple – 1 can (You can also use fresh pineapple – 1 – 1.5 cup) I discard the syrup if I use canned pineapple.
2) Chilly powder - half tsp
3) Turmeric powder – half tsp
4) Grated jaggery – 1 tbsp
5) Yoghurt – 1/4 - 1/2 cup
6) Salt – As required
For grinding
7) Coconut – half cup
8) Mustard seeds – 2 pinches
9) Cumin seeds – 1/4 tsp
To Season
10) Oil – 1 - 2 tsp
11) Mustard seeds – 1/4 tsp
12) Dry red chillies – 2
13) Curry leaves – 1 sprig
Preparation:-
1. In a pan add the pineapple pieces, turmeric powder, chilly powder, jaggery and salt. Add very little water (less than 1/4 cup) since water will ooze out from the pineapple.
2.Cook till the pineapple is done and all the water is evaporated. Switch off and cool.
3. Now grind the cooked pineapple in a mixer until you get a coarse paste.
4. Meanwhile grind the grated coconut and cumin seeds to a fine paste. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. Transfer the pineapple mixture back to the pan and add the ground coconut mixture and crushed mustards. Mix well and cook for a few minutes till the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.
5. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chillies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice. If you think it is too sweet you can add more yoghurt.
Tips:
1) You can save time by using crushed canned pineapple since you don’t need to grind them.
2) Instead of red chilli powder, you can use green chillies (1 - 2).
3) You can also make pachadi with ripe mango and ripe plantain in the same way.
Beetroot Pachadi
Ingredients
1) Beetroot - 1 medium, chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).2) Green chillies - 2 small, chopped fine
3) Yoghurt – 1/2 cup
4) Salt – As required
For grinding
5) Grated coconut – 1/2 cup
6) Mustard seeds – 1/4 tsp
7) Cumin seeds – 1/4 tsp
To Season
10) Oil – 2 tsp
11) Mustard seeds – 1/4 tsp
12) Dry red chillies – 1 - 2
13) Curry leaves – 1 sprig
Preparation:-
1. In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Meanwhile grind the grated coconut with cumin seeds to a fine paste in a mixer. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. Add it to the cooked beetroot. Cook for a few more minutes or until the raw taste of coconut is gone. Switch off. Add yoghurt when it is slightly cooled and mix well. Taste check for salt.
2. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chillies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.
