Kerala's classic pineapple pachadi recipe is a must-try for those who like their side dishes

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

For tempering:

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!