Tomorrow is Thiruvonam and the people of Kerala are all set to celebrate this festival wherever they live. It is the time of the year, where I miss my home in Kerala the most. When we were living in Bangalore, we used to go to our hometown to celebrate, but this year we are far away in a different country :-(
Before I proceed to the recipe, please visit my Kerala Sadya tab on this blog. I just have a few of my favourite recipes in it.
Pineapple pachadi is one of my favourite dish in Kerala Sadya. There are many types of Pachadi made with cucumber, beetroot etc. This pachadi is sweet and my daughter loves it a lot. She can finish a bowl of this in minutes :-)
HAPPY ONAM to all of you...Watch out for my Onam special post tomorrow.
Ingredients:
1. Ripe and sweet pineapple chopped - 2 cups
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Water to cook the pineapple
2. To grind to a paste
Shredded coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Green chilly - 1
3.Yoghurt/Curd beaten - 1/4 cup or more to your taste (use not so sour curd)
4. For seasoning
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chillies - 2 or 3
Curry leaves - a few
Note: You may add a little sugar or jaggery if the pineapple is not sweet enough. Add it after cooking the pineapple. Jaggery gives a darker shade to the pachadi.
Preparation:
1. Peel and core the pineapple and chop to small pieces. I used canned pineapple chunks for convenience. Cook pineapple with turmeric and chilly powder and enough water till it is soft. Takes upto 20 mins. After cooking, mash 3/4 portion of the pineapple. I keep the 1/4 th portion as pieces because it is nice to chew them. If there is more water, cook for few more minutes till it is almost dry.
2. Meanwhile grind the items in list 2 to a thick smooth paste adding just enough water to grind.Add this paste to cooked pineapple and simmer for few minutes. Now add the yoghurt, and combine well. Do not let it boil after adding yoghurt. Remove from the stove.
3. In a tadka pan, add oil and splutter mustard seeds. Add dry chilly and curry leaves. Pour this seasoning to the pachadi..
Recipe Source: Amma
Linking this with Anyone can cook: Series 32 , Food Palette Series Rainbow Colours and to The Kerala Kitchen hosted by Divya Kudua this month
Sending this to Fruit curries @ Ambrosia an event series initiated by Charitha
