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, 🙂
|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|
|mustard seeds||1/2 tsp|
|dried red chillies||3-4 no|
|curry leaves||1 spring|
|coconut oil||1 tsp|
|jaggery||2-3 tbsp( i used organic pathiyan jaggery, you can use ordinary one too)|
- clean the pineapple and chop it into small cubes.
- 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.
- 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.
- 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.
- Once the pineapple is half cooked(keep checking in between ) add the jaggery and let it simmer for 5-6 minutes more .
- 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.
- Finally when very less water is left add the ground coconut paste and switch off .
- 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.
- 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 🙂
- Please do not add green chillies , anywhere in this recipe 🙂
- Do not skip tamarind juice 🙂
- adjust the jaggery according to its sweetness and the sweetness you want.
- Add pomegranates only before serving .
- If using spicy red chilli powder, reduce to half or less
- Cumin seed to be added just a pinch and not more!
- If using pressure cooker you may not need this much water to cook this.
- please DO NOT replace jaggery with sugar! choose the sweetest jaggery!
until next time, happy cooking !!