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Pineapple Pachadi Recipe/ Kaithachakka Pachadi

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

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

pineapple pachadi

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
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.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 220
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 20g7%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.