Pachadi or raita is a popular dish in Kerala that is often served as an accompaniment to rice. Usually, pachadi is prepared with different fruits or vegetables, however, this recipe includes pineapple in a coconut yoghurt-based sauce. Often served as an integral part of the annual 'ona sadya' or onam feast, pineapple pachadi is a harmonious blend of sweet, tangy and spicy. In short, it is a must-try. Here's how you can make my version of it....
Preparation time: 5 minutes
Cooking time: 13 minutes
Serves: 6
Ingredients:
- 200 gms pineapple, peeled and diced into small pieces
- ½ cup coconut, grated
- ¾ cup yoghurt
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp cumin (jeera)
- ½ tsp mustard seeds
- 2 green chillies
- 2 sprig curry leaves
For tempering:
- 1 tbsp coconut oil
- 3 dried red chillies
- ½ tsp mustard seeds
- 1 sprig curry leaves
Method:
Step 1: Into a thick-bottomed pan, add chopped pineapple, red chilli powder, turmeric powder, one slit green chilli and salt to taste along with one cup of water. Cook on a low flame until the pineapple is tender and the water evaporates.
Step 2: Using a blender, grind the grated coconut, cumin (jeera) and mustard seeds to a fine paste.
Step 3: Add the mix into the cooked pineapple and mix it well. Allow it to cook for two to three minutes on a low to medium flame.
Step 4: Add one sprig of curry leaves, one chopped green chilli and mix it well. Turn the flame off.
Step 5: Next add ¾ cup of whisked yoghurt and mix it well.
Step 6: For the tempering, heat 2 tablespoons of coconut oil. Add ½ teaspoon of mustard seeds and allow them to splutter. Add curry leaves and red chillies, and stir for a few seconds. Pour it over pineapple pachadi.
Step 7: Serve and enjoy with steamed rice!
• Always use fresh yoghurt. Do not use sour yoghurt, as it will compromise the taste.
