Pineapple Pachadi

Pineapples are rich in vitamins, proteins and essential minerals. At the same time, they are extremely low in terms of fat content. That makes this fruit an ideal low-calorie, yet filling food. It is a perfect choice for a midday snack for weight watchers and the calorie conscious community. Pineapple is very good for overall dental health. Since it has a high content of Vitamin C, it can reduce the chances of gum inflammation and other gum diseases.

Kerala Cuisine is blessed with many Pineapple dishes, and this Pineapple Pachadi is one of my favorite. And in southern Kerala, this sweet dish is used as an accompaniment for Sadya.

The cleaning and cutting part of the pineapple is quite difficult and time consuming. This is a tedious job, which I always hate to do. In this recipe instead of fresh pineapple I used tinned pineapples.

Here’s my version of Pineapple Pachadi…

Ingredients:

Pineapple                                1 tin

Turmeric Powder                      a pinch

Mustard seeds crushed             1 teaspoon.

Water                                      1/4 cup

Salt                                         To taste

Well beaten Yogurt                    2 cups

For grinding:-

Jeera/cumin seeds                    1/2 teaspoon.

Grated coconut                         1/2 cup

Green chillies                            3 Nos.

For Seasoning:

Mustard Seeds                           1/2 teaspoon.

Dried Whole Red Chilies              3 no.

Curry leaves                               a sprig

Coconut Oil                                 2 Tablespoon

Method:

• Chop the pineapple into small pieces. Mix together chopped pineapple, turmeric powder , crushed mustard seeds, salt and water in a pan and cook till pineapple are soft and well  cooked.
• Grind coconut with Jeera and green chillies. Add the ground mixture into the cooked pineapple.
• Lower the heat and be cook for 10 minutes till it becomes thick.
• Remove from the fire and add the yogurt and mix well. Not to boil it after adding yogurt.
• Heat coconut oil in a pan, add mustard seeds when its starts to pop, add dry red chilli, and curry leaves and sauté it for few minutes.
• Pour this into the cooked pineapple mixture.
• Serve with hot rice.

Pineapple Pachadi