March 28, 2013

Pineapple Pachadi

1) Pineapple chunks/ tidbits /crushed pineapple – 1 can (You can also use fresh pineapple – 1 – 1.5 cup) I discard the syrup if I use canned pineapple.
2) Chilly powder - 1/2 tsp
3) Turmeric powder – 1/4 tsp
4) Grated jaggery – 1 tbsp
5) Yoghurt – 1/4 - 1/2 cup, beaten
6) Salt – As required

For grinding

7) Coconut – 1/4 - 1/2 cup
8) Mustard seeds – 1/4 tsp
9) Cumin seeds – 1/4 tsp

To Season

10) Oil – 1 - 2 tsp
11) Mustard seeds – 1/4 - 1/2 tsp
12) Dry red chilies – 2 - 3
13) Curry leaves – 1 sprig


1. In a pan add the pineapple pieces, turmeric powder, chilly powder, jaggery and salt. Add very little water (less than 1/4 cup) since water will ooze out from the pineapple
2. Cook till the pineapple is done and all the water is evaporated, about 10 - 15 minutes at medium heat. Switch off and cool down.

3. Now grind the cooked pineapple in a mixer until you get a coarse paste. 
4. Meanwhile grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustards to this paste and give 2-3 pulses OR You can crush the mustards in a mortar and pestle. 
5. Transfer the pineapple mixture back to the pan and add the ground coconut mixture and crushed mustards. 
6. Mix well and cook for a few minutes at medium-low heat,until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.

7. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice. If you think it is too sweet you can add more yoghurt.


1)  You can save time by using crushed canned pineapple since you don’t need to grind them.
2)  Instead of red chili powder, you can use green chilies (1 - 2). 
3)  You can also make pachadi with ripe mango and ripe plantain in the same way.

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