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Add A Tangy Twist To Your Southie Meal With This Pineapple Pachadi

A perfect side for rice dishes, for when you want to add a little tanginess to your savoury food. As far as Keralite food goes, nothing beats some Mutton Sukha on a chilly day. And nothing beats a little bit of pineapple pachadi along with it.

Serves: 3 – 4

Prep Time: 5 – 10 minutes

Cook Time: 15 – 20 minutes

The Elements:

For the chutney

¼ cup grated coconut

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 cup finely chopped pineapples

Salt, to taste

¼ teaspoon turmeric powder

1 tablespoon jaggery

1 teaspoon chilli powder

¼ cup yoghurt

For the tempering

2 teaspoons coconut oil

¾ teaspoon mustard seeds

2 red chillies

2 curry leaves

Water

Formula:

For the chutney

In a blender, grind the coconut, cumin and mustard seeds to a fine paste and set aside.

Cook the pineapple in a little water over medium heat.

Add salt, turmeric powder, jaggery and chilli powder.

Once the pineapple has softened, add in the ground coconut paste and cook until the raw smell of coconut disappears and the water evaporates. Turn off the heat and mix in the yoghurt.

For the tempering

Heat the coconut oil in a pan and add in the mustard seeds.

Once the mustard seeds begin to splutter, add in the red chillies and curry leaves.

Pour over the chutney and serve.

Photo Courtesy Of: Kunal Chandra

Adapted from Padhu’s Kitchen