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 25 - 30 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 - 1/2 tsp
3) Turmeric powder – 1/4 tsp
4) Grated jaggery – 1 tbsp
5) Yoghurt – 1/4 - 1/2 cup, beaten
6) Salt – As required
For grinding
7) Coconut – 1/4 - 1/2 cup
8) Mustard seeds – 1/4 tsp
9) Cumin seeds – 1/4 tsp
To Season
10) Oil – 1 - 2 tsp
11) Mustard seeds – 1/4 - 1/2 tsp
12) Dry red chilies – 2 - 3
13) Curry leaves – 1 sprig
Method
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, about 10 - 15 minutes at medium heat. Switch off and cool down.
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 very fine paste adding water, if required. Now add 1/4 tsp mustards to this paste and give 2-3 pulses 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 at medium-low heat,until 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 chilies 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 chili powder, you can use green chilies (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 chilies - 2 small, chopped fine
3) Yoghurt – 1/2 cup, beaten
4) Salt – As required
For grinding
5) Grated coconut – 1/4 - 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 chilies – 1 - 2
13) Curry leaves – 1 sprig
Method
1. In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Keep aside 2 – 3 tbsp of the cooked beetroot pieces. Grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer. Add the cooked beetroot that has been kept aside and grind along with the grated coconut to a paste (this is done for a better texture and color. You can avoid doing this if you want). 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 warm and mix well. Taste check for salt.
2. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.
