Pineapple Pachadi and Beetroot Pachadi

   

This recipe was given by one of my friend Manju. This is a tasty dish, you should definitely try it. It is a simple recipe and won’t take more than 20 mts to cook (if you are using canned pineapple). This is one of the dishes that is served in a traditional kerala feast(sadya).

Ingredients

1) Pineapple chunks/ tidbits /crushed pineapple – 1 can (You can also use fresh pineapple – 1 – 1.5 cup) I discard the syrup if I use canned pineapple.

2) Chilli powder - half tsp

3) Turmeric powder – half tsp

4) Grated Jaggery – 1 tbsp

5) Yoghurt – 1/4 - 1/2 cup

6) Salt – As required

For grinding

 

7) Coconut – half cup

8) Mustard seeds – half tsp

9) Cumin seeds – half tsp

Grind them together in a mixer.

For tempering

10) Oil – 2 tsp

11) Mustard seeds – half tsp

12) Dry red chilli – 2

13) Curry leaves – 1 sprig

Method

 

1.  In a pan add the pineapple chunks, turmeric powder, chilli powder, jaggery and salt. Add very little water since water will ooze out from the pineapple.

2. Cook till the pineapple is done and all the water is evaporated. Switch off and cool.

  

 

3. Now grind it in a mixer until you get a coarse paste.

4. Meanwhile grind the grated coconut, mustard and cumin seeds.  You can also crush the mustard seeds and add them separately.  Transfer the pineapple mixture back to the pan and add the ground coconut mixture. Mix well and cook for a few minutes till the raw taste of coconut is gone.

 

5.  Adjust the salt. Temper with mustard seeds, dry red chillies and curry leaves. Add yoghurt and mix well. If you think it is too sweet you can add more yoghurt.

 

 

 

 

Tips:

 

1)  You can save time by using crushed canned pineapple since you don’t need to grind them.

 

2)  Instead of red chilli powder you can use green chillies. 

 

3)  You can also make pachadi with ripe mango and ripe plantain in the same way.

 

 

                       Beetroot Pachadi

 

 

 

 

Ingredients

1) Beetroot - 2 medium (Peel off the skin and chop finely)

2) Green chillies - 2 small, chopped fine

3) Yoghurt – 1/2 cup

4) Salt – As required

For grinding

 

5) Coconut – half cup

6) Mustard seeds – half tsp

7) Cumin seeds – half tsp

 

For tempering

10) Oil – 2 tsp

11) Mustard seeds – half tsp

12) Dry red chilli – 2

13) Curry leaves – 1 sprig

 

Method

 

1.  In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Meanwhile grind the grated coconut with cumin seeds to a fine paste. Now add the mustards and give it a pulse. Add it to the cooked beetroot. Cook for a few more minutes. Add yoghurt and mix well.

2. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chillies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.