I am posting a recipe for pinepple pachadi. This is one of the dishes we can not avoid on any festival. A very tasty dish. It has a sweet and sour and spicy taste. A variation to this dish can be made by adding ripe ettakaya (banana). Also can add green grapes.
Salt to taste
Shallots- 2 or 3
Jeera – 1 tsp
Dry red chillies
Cut pineapple to small pieces and put it into a cooker.
Add a glass of water, salt, turmeric powder, chilli powder.
If you are using banana or grapes, add that also now.
Mix well and cook for 2 to 3 whistles. Once the cooker is cool open it and check if pineapple is cooked.
I have not used banana or grapes as i did not have any. Do not use the normal robusta or elaichi bananas. It is only the ripe ettapazham that goes well with this. The ones we use to make banana chips.
Make a fine paste of coconut, shallots and jeera using little water.
Add this to the cooked pineapple and mix well. Cook on low flame till it boils and the raw taste of coconut goes off.
Lightly beat up the curd and add it to this mixture. Add curd as much as needed only. You should get the sour taste and the consistency also should be maintained. Turn off the stove at this stage as the curd should not be cooked. It will cook as the mixture is hot as it is.
Heat a pan and put some oil. When its hot, add some mustard seeds. When this sputters, add some dry red chillies and curry leaves. Drop this onto the pachadi and close it immediately. This helps to retain the aroma and flavours.
You can serve this dish hot or cold. Best with rice. If you happen to keep this in fridge for later use, do not heat it too much when you use it.
Enjoy tasty pineapple pachadi.