Relish this traditional Kerala dish that comes with an authentic flavor on a sadhya day with an array of exotic traditional festive dishes...
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.
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.
Place the vessel in the stove and turn on. Boil it for about five to seven minutes approximately in high flame.
Turn off the stove and let it cool for a while.
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.
Just drop a medium sized fresh green chili and a few curry leaves to it.
Splash in a little water and blend them into a fine paste and keep it aside.
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.
Now blend in the coconut paste to it and stir well and let it boil for ten minutes approximately.
Tip in a pinch of salt and sugar and mix them up.
Just after a while, squirt in half a cup of fresh curd after beating it gently with a spoon.
Lower the flame and just boil for two more minutes until it thickens and take the saucepan out from the stove and keep aside.
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.
When it splutters, throw in a roughly torn red chili along with a few curry leaves and let it sizzle too.
Drop in these tempered ingredients to the pineapple pachadi with a nice stir.
Now the delicious pineapple pachadi is ready. Serve it after it comes to room temperature along with Kerala matta rice, sambhar and papadam.