If you think pineapple can be eaten only as a fruit, then you haven't tried Pineapple Pachadi yet!
Ramapriya Suresh demonstrates a traditional Tamil recipe in which chopped pineapple is cooked in a freshly ground curry paste of coconut, cumin and chillies.
This unusual mildly-sweet-spicy pachadi is a super match for ghee rice and papad.
Video and photograph: Ramapriya Suresh/Ammu's Kitchen
Pineapple Pachadi
Serves: 2
Ingredients
- 250 gm pineapple, diced
- 1 tsp chilly powder
- ½ tsp haldi or turmeric powder
- ¼ cup sugar
- 1 cup grated fresh coconut
- 3-4 green chillies
- 1 tsp rai or mustard seeds
- 1 tsp jeera or cumin seeds
- Few curry leaves
- ½ cup curd or yoghurt
- Salt to taste
For the tadka
- 2 tbsp coconut oil
- 1 tsp rai or mustard seeds
- 2-3 dried red chillies
- Few curry leaves
Method
- In a heavy-bottomed kadhai, cook the pineapple with a few tbsp of water.
Add the turmeric powder, chilly powder, salt and mix.
Cover and cook for 10 minutes over medium heat.
Add the sugar, reduce heat and cook for 5 minutes more. - Meanwhile, prepare the masala.
Grind the coconut, green chillies, mustard seeds, cumin to a fine paste in a blender/mixer.
Add the ground paste to the pineapple mixture and cook for 2-3 minutes more over medium heat. - Take off heat, cool and add the curd.
Mix well and keep aside.
For the tempering
- In a small kadhai or tempering pan, heat the coconut oil.
Add the mustard seeds and when they start to splutter add the red chillies, curry leaves. - Pour over the pachadi and mix well.
Serve with ghee rice and papad.
Note: If you prefer a less sweet pachadi opt for a very raw pineapple and skip the sugar.
Watch the detailed recipe in the video below.
Ramapriya Suresh is the creator of the YouTube channel Ammu's Kitchen.
