August 5, 2015

Pineapple Pachadi (Mathura Curry)

The recipe of pineapple pachadi sent by my friend - Vani, who has also been a guinea pig for my cooking experiments before marriage:) The bubbly and talkative girl shares my love for cooking as well.
Here goes her recipe and what she has to say about it -
Pachadi is a traditional kerala dish usually served as a side dish for meals. Pineapple pachadi is quick to make and delicious to eat. Alternatively, beetroot, cucumber and carrots are also used to make pachadi. This dish is a awesome combo of flavours.If you love the combination of sweet and sourness, you should definitely give this recipe a shot.
  1. Pineapple chopped-1 cup
  2. Green chilly-2-3 (You can alter the spice quotient by going easy on the chillies)
  3. Turmeric-1/4 tbsp
  4. Curd-1/4 cup +(2-3)tsp
  5. Salt -As required
To grind:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Green Chilly - 2 to 3
For Seasoning:
Oil - 2 tsp
Mustard Seeds - 3/4 tsp
Red Chilly - 2 tsp
Curry Leaves
Skin the pineapple and chop into small pieces. Cook the pineapple adding slit chilly, turmeric ,salt and water in a covered vessel(add very less water as water tends to ooze out from the pineapple). Cook until the pineapple becomes soft.
Grind together coconut,cumin seeds,green chilly and 1 to 2 tsp of cooked pineapple into a fine paste. Add the ground coconut paste and cook till the raw smell of the coconut goes and the water evaporates. Add the whisked curd and mix well and switch off the flame.
Do not boil after adding curd. Let mustard seeds splutter in hot coconut oil. When it splutters, add red chilly and curry leaves and pour it over the pachadi.
Serve it along with rice.