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- Serves: people
Spice Level: Medium
If the pineapple is just cooked, the crunchiness of the fruit will add to the freshness and sweet flavour.
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A great mix of sweet and sour in one bite, this dish is a must of the traditional Kerala Onam Sandhya menu. Commonly pachadi means raita which is usually served as an accompaniment for meals like during Sandhya.
- Freshly cut pineapple one-inch pieces. (2 cups)
- Small onions (cut length wise) (½ cup)
- Green chillies (hari mirch) (chopped finely) (2 tbsp)
- Ginger (adrak) (chopped finely) (1 tsp)
- Dry red chillies (lal mirch) (broken into 2 pcs) ( 3-4)
- Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup water)
- Curry leaves (kadipatta) (3-4)
- Curd (dahi) (1 cup)
- Salt (1 pinch)
- Oil (3-4 tsp)
- Cut the small onions lengthwise and chop the green chillies finely.
- Grind the grated coconut into a fine paste.
- Beat the curd well and keep aside.
- In a kadhai, cook pineapple, ginger, green chillies. Add salt to taste.
- Once cooked, add coconut paste, mix well. Make sure to not mash the pineapple pieces.
- Remove from heat, let cool and then add the beaten curd mix and keep aside.
- Heat oil in a kadhai, add mustard seeds and let them splutter.
- Next, add pieces of ginger, curry leaves, dry red chillies along with the small onions.
- Pour this seasoning on the pachadi and mix thoroughly.
- Serve hot with parotta or rice.
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