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Kitchen Tidbits

Pineapple Pachadi

Posted on September 7, 2017September 10, 2017

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malayalam

Hey everyone!!! It was Onam for us few days back  and I hope you mallus (I like to call it that way 😉 )  had a bombastic Onam 😀 We definitely had a fun filled one , with thiruvathira, skits, games , chit chats and of course sadya 😀 with other mallu families  in our apartment. And that was a joyous one indeed!

So, coming back to this recipe. I literally hated pineapple pachadi  (although ,its M’s favorite 😉 ) 😛  I like Pineapple , I never liked it as a curry. And  I never even looked at this dish in any sadya, I have no idea why it was so , until I had this pachadi in one of the sadya (just becasue I didnt like any other curries , I had to taste it ) .But, to my surprise I LIKED IT!!! 😀

This had pomegranates in it 😀 (I love those !!! ) LOL!!! its just not that . This pachadi is sweet, really pleasing sweet 🙂 If you like sweet dishes like mango pachadi ,I’m sure you will love this too… so ,the ingredients are almost same to the usual one. but the dish definitely  taste different 🙂 

We will see, how its different 🙂 if done, the exact way with exact quantities ,I assure you to get it right in first shot itself! 😀  Hope you guys like this as much as we did..

P.S: this is literally different from sadya pachadi, 🙂




 

        ingredients      Qty
pineapple,ripe 1/2 a pineapple, finely chopped
tamarind water 1 tsp, soak a very small gooseberry size in 1/4 cup water and squeeze out the juice and take 1 tsp from that
water 1 cup+1/4 cup
turmeric powder 1/4 tsp
red chilli powder(kashmiri) 3/4 tsp
coconut grated 1/2 cup
mustard seeds 1/4 tsp
cumin seed just a pinch
salt 1/4 tsp
mustard seeds 1/2 tsp
dried red chillies 3-4 no
curry leaves 1 spring
coconut oil 1 tsp
pomogranates 2-3 tsp
jaggery  2-3 tbsp( i used organic pathiyan jaggery, you can use ordinary one too)

 

  1.  clean the pineapple and chop it into small cubes.
  2. In a heavy bottom pan, add 1/4 cup of water to which add 1 tsp ( or little less ,don’t add more) of tamarind juice , red chilli powder. turmeric powder and let it boil.
  3. Once boiled , bring down the flame and add chopped pineapple and 1 cup more of water( the pineapple should be submerged in water)  and boil again in maximum flame.
  4. when it boils well for 2-3 minutes , add salt and bring down the flame to low and cover with a lid. let it cook very well.
  5. Once the pineapple is half cooked(keep checking in between ) add the jaggery and let it simmer for 5-6 minutes more .
  6. Meanwhile, crush the mustard seeds in a motor and pestle , set aside.  Grind together coconut and cumin seed( just a small pinch) with 2-3 tablespoon water (add more water if required)  to which add the crushed mustard seeds. and mix well.
  7. Finally when very less water is left add the ground coconut paste and switch off .
  8. In another pan, add oil. Once hot add mustard seeds to pop, add dried rec chillies and curry leaves . Pour this over the curry, and immeditely cover with a lid.
  9. After a while ,open and add the pomograntes (Do not mix) cover again. At the time of serving, gently mix everything very well and serve with other dishes! enjoy 🙂

Notes:

  1. Please do not add green chillies , anywhere in this recipe 🙂
  2. Do not skip tamarind juice 🙂
  3. adjust the jaggery according to its sweetness and the sweetness you want.
  4. Add pomegranates only before serving .
  5.  If using spicy red chilli powder, reduce to half or less
  6. Cumin seed to be added just a pinch and not more!
  7. If using pressure cooker you may not need this much water to cook this.
  8. please DO NOT replace jaggery with sugar! choose the sweetest jaggery! 

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until next time, happy cooking !!

lekshmi 🙂 

 

 

 

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