Pineapple Pachadi Recipe/ Kaithachakka Pachadi

Pineapple Pachadi Recipe

AuthorAnkita
RatingDifficultyIntermediate

Relish this traditional Kerala dish that comes with an authentic flavor on a sadhya day with an array of exotic traditional festive dishes...

An Overview on Pineapple Pachadi:

Pineapple Pachadi popularly known as Kaithachakka Pachadi is a quintessential dish from the state of Kerala that comes with the sweetness of pineapple and the richness of coconut and it is spruced up with Indian condiments like mustard seeds, dried red chili and cumin seeds. It is a popular Onam Sadhya recipe that always allures you with its attractive color and flavor as well. It is one of the tantalizing dishes among the dozens prepared for this traditional festival. Therefore it is a grand festive dish that satisfies your palate with its unique taste and authentic flavor.

Pineapple Pachadi is a spicy tangy curry made with coconut paste and fresh curd or yogurt mildly spiced up with regular Indian condiments embellished with a fruit punch. It is a simple yet a delicious vegan recipe that has a combined taste and flavor that goes well with Kerala Matta rice, sambhar and an array of other accompaniments made with vegetables and coconut. It also occupies an important place in the routine Kerala meals usually served along with rice and curry as pineapple grows commonly at the backyards of  many Kerala households. It is one of the lip-smacking dishes from the Kerala Cuisine with a perfect blend of flavors.

Health Benefits Of Pineapple:

It is a power packed fruit with a lot of nutrients and anti-oxidants and Vitamins like A, K and C. The enzymes present in pineapple eases digestion and an enzyme named bromelain present in this valuable fruit breaks down proteins (for example meat)  thereby easing up the digestion process. It has a high level of anti-oxidants which may reduce the risk of cancer. The bromelain present in pineapple reduces the inflammation in the knee joints thereby relieving the pain caused from arthritis. Another interesting fact about bromelain is that it reduces the pain caused from swelling and bruising and therefore pineapple is one of the best post-workout and post-surgery fruit that can be taken for a speedy recovery. It is even beneficial if one takes a cup of pineapple in any form just before a dental surgery as it gives the same relief as an anti-inflammatory medicine. Above all, it is one of the sweetest fruit that any one would love to eat. Enjoy this power packed fruit and incorporate it in your everyday cooking in any form and boost your immunity for a better living.

Here is the recipe of sadya Special dish Pineapple Pachadi that can be made within minutes with just a handful of ingredients at home.

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pineapple pachadi
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients Required To Make Pineapple Pachadi Recipe

Main Ingredients
 1 Cup Of Pineapple (chopped)
 ¼ tsp Turmeric Powder
 ¼ tsp Red Chili Powder
 ¼ tsp Sugar
 ½ Cup Of Fresh Curd
For The Paste
 ½ Cup Of Coconut (grated)
 ½ tsp Cumin Seeds
 ¼ tsp Mustard Seeds
 1 No Of Green Chili
 ½ Twig Of Curry Leaves
For Tempering
 1 tsp Mustard Seeds
 1 No Of Dried Red Chili
 1 Twig Of Cuury Leaves
 1 tbsp Coconut Oil
Common Ingredients
 Required Amount Of Salt
 Required Amount Of Water

How To Make Pineapple Pachadi Recip

Clean, Chop And Boil The Pineapple
1

Take a fully ripe pineapple and wash it well twice or thrice in tap water and peel the skin off and remove the pines thoroughly.

2

Chop them into small pieces and take a cup of pineapple chunks and add a little water to soak them and drop it into a vessel. Tip in a quarter teaspoon of turmeric powder along with a quarter teaspoon of red chili powder and stir in and close the vessel with a lid after adding a little salt to it.

3

Place the vessel in the stove and turn on. Boil it for about five to seven minutes approximately in high flame.

4

Turn off the stove and let it cool for a while.

Make The Coconut Paste For Pineapple Pachadi
5

Take half a cup of grated coconut and add it to a blender. Add half a teaspoon of cumin seeds to it along with a quarter teaspoon of mustard seeds.

6

Just drop a medium sized fresh green chili and a few curry leaves to it.

7

Splash in a little water and blend them into a fine paste and keep it aside.

Make The Pineapple Pachadi
8

Place a heavy bottomed saucepan in the stove and turn on. Keep the flame in medium mode and when it is heated just drop the boiled pineapple chunks into it.

9

Now blend in the coconut paste to it and stir well and let it boil for ten minutes approximately.

10

Tip in a pinch of salt and sugar and mix them up.

11

Just after a while, squirt in half a cup of fresh curd after beating it gently with a spoon.

12

Lower the flame and just boil for two more minutes until it thickens and take the saucepan out from the stove and keep aside.

Do The Tempering
13

Place a small pan in the stove and tip in a tablespoon of coconut oil and when it is heated up just add a teaspoon of mustard seeds to it.

14

When it splutters, throw in a roughly torn red chili along with a few curry leaves and let it sizzle too.

15

Drop in these tempered ingredients to the pineapple pachadi with a nice stir.

16

Now the delicious pineapple pachadi is ready. Serve it after it comes to room temperature along with Kerala matta rice, sambhar and papadam.

Tips And Tricks To Make Pineapple Pachadi Recipe

  • Choose fully ripe pineapple to get the best taste out of pineapple pachadi.
  • We add a little sugar in order to balance the sourness and spiciness of the dish and it can be adjusted according to the sweetness of the pineapple you add.
  • As much as possible, use freshly grated coconut as it will be more nourishing and creamy.
  • While boiling the pineapple do not over cook as it will become completely mushy and you would not have the mild crunchiness of the pineapple chunks in the dish.
  • Do not cook in high flame after adding the yogurt as it may start curdling.
  • It also goes well with steamed or raw rice and you can even try it out with soft chapathis too.
  • If you prepare it for kids skip adding green chilies and just a pinch of red chili powder will do.

Ingredients

Main Ingredients
 1 Cup Of Pineapple (chopped)
 ¼ tsp Turmeric Powder
 ¼ tsp Red Chili Powder
 ¼ tsp Sugar
 ½ Cup Of Fresh Curd
For The Paste
 ½ Cup Of Coconut (grated)
 ½ tsp Cumin Seeds
 ¼ tsp Mustard Seeds
 1 No Of Green Chili
 ½ Twig Of Curry Leaves
For Tempering
 1 tsp Mustard Seeds
 1 No Of Dried Red Chili
 1 Twig Of Cuury Leaves
 1 tbsp Coconut Oil
Common Ingredients
 Required Amount Of Salt
 Required Amount Of Water

Directions

Clean, Chop And Boil The Pineapple
1

Take a fully ripe pineapple and wash it well twice or thrice in tap water and peel the skin off and remove the pines thoroughly.

2

Chop them into small pieces and take a cup of pineapple chunks and add a little water to soak them and drop it into a vessel. Tip in a quarter teaspoon of turmeric powder along with a quarter teaspoon of red chili powder and stir in and close the vessel with a lid after adding a little salt to it.

3

Place the vessel in the stove and turn on. Boil it for about five to seven minutes approximately in high flame.

4

Turn off the stove and let it cool for a while.

Make The Coconut Paste For Pineapple Pachadi
5

Take half a cup of grated coconut and add it to a blender. Add half a teaspoon of cumin seeds to it along with a quarter teaspoon of mustard seeds.

6

Just drop a medium sized fresh green chili and a few curry leaves to it.

7

Splash in a little water and blend them into a fine paste and keep it aside.

Make The Pineapple Pachadi
8

Place a heavy bottomed saucepan in the stove and turn on. Keep the flame in medium mode and when it is heated just drop the boiled pineapple chunks into it.

9

Now blend in the coconut paste to it and stir well and let it boil for ten minutes approximately.

10

Tip in a pinch of salt and sugar and mix them up.

11

Just after a while, squirt in half a cup of fresh curd after beating it gently with a spoon.

12

Lower the flame and just boil for two more minutes until it thickens and take the saucepan out from the stove and keep aside.

Do The Tempering
13

Place a small pan in the stove and tip in a tablespoon of coconut oil and when it is heated up just add a teaspoon of mustard seeds to it.

14

When it splutters, throw in a roughly torn red chili along with a few curry leaves and let it sizzle too.

15

Drop in these tempered ingredients to the pineapple pachadi with a nice stir.

16

Now the delicious pineapple pachadi is ready. Serve it after it comes to room temperature along with Kerala matta rice, sambhar and papadam.

Pineapple Pachadi Recipe/ Kaithachakka Pachadi

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