Pineapple Pachadi or Kaithachakka Pachadi is an important part of Kerala Onam Sadya a sweet and tangy yogurt/curd based curry with a tropical punch, yet so traditional and healthy and so easy to make.

I know, you must be frowning why pineapple pachachi now?? Thiruvonam just breezed by and most of us are back to our daily routine (or so!). Well, I did plan to post this much before Onam; but then if everything goes the way we planned, life would have been so easy! This recipe was destined to share after Onam and so I let destiny take its course as it did with me.

I am sure most of you had a wonderful Onam with friends and family and I hope you did try out my Pazham Pradham (banana payasam); and yes, you do not have to wait for onam to make payasam....for me it does not!

Pineapple pachadi, is one of the easiest and quickest side dish, you can make in about 15 minutes, bachelors are you listening??

I used half a pineapple and chopped them and put them to cook, while it was getting done, I grinded the coconut and mixed into it along with curd and then gave a tadka or seasoning with coconut oil. This is so easy that I did not take any step by step picture, but still if you would like that, please go through the Vellarikka Pachadi, I shared some time back.

Pineapple Pachadi / Kerala Onam Sadya

PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  SERVES: 4-5

AUTHOR: NISA HOMEY    CUISINE : Kerala,     CATEGORY : Side Dish

  INGREDIENTS

• Pineapple: Half of one medium (about 400 gms), cubed.
• Coconut: 3/4 cup, grated
• Green Chilli: 3-4.
• Mustard Seeds: 1/4 tsp.
• Turmeric: 1/2 tsp.
• Curd/Yogurt: 1/2 cup.
• Coconut Oil: 1 tbsp.
• Mustard Seeds: 1/4 tsp.
• Whole Kashmiri Chilli: 3 or 4, broken.
• Curry Leaves: 1 Sprig.
• Salt and Water as needed.

  METHOD:

1. Chop the pineapple, and put it in a pan or manchatti with salt, turmeric, and cover and cook.
2. While it is cooking on low flame, into your chutney bowl, add in coconut, mustard seeds, green chilli, a pinch of turmeric, and a tad bit of water; grind to a fine paste.
3. Add the coconut mix into the pineapple, mix well.
4. Add in beaten curd. Mix well.
5. In a tadka pan, heat coconut oil, add in mustard seeds, broken red chilli, and curry leaves, Pour it over the pachadi and cover with a lid, so that the flavor does not escape.
6. Serve hot and enjoy your onam sadya.

NOTES

• Since there is water in pineapple and will be released while cooking, there is no need to add water; though if needed you can add a bit of water.
• Some like to add jeera while grinding coconut and jaggery to the pineapple; since the pineapple I used was very sweet, I omitted it. This is ofcourse a personal choice.

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