Pineapple pachadi | kerala style pineapple pachadi

Pineapple pachadi | kerala style pineapple pachadi |Indian Kerala recipe | vishu recipe | Onam sadya | mor kuzhambu | curd based South Indian recipes | pachadi recipe | pineapple kichadi | yogurt coconut dip with pineapple | pineapple  in spiced yogurt coocnut curry | kerala sryle curd yogurt gravy with step by step pictures and video recipe. Check out the pineapple pachadi recipe. If you like the video pls SUBSCRIBE to my channel.

Kerala pineapple pachadi

Onam or vishu sadya is incomplete without pachadi on a banana leaf. Curd-based pachadi with pineapple sweetness tastes best. You can have it as a side or mix it with rice.

chose the right pineapple

Always use ripe and sweet pineapple for Kerala pachadi.  You can use store-bought cut pineapple pieces but avoid canned pineapple.

Can I use coconut milk instead of coconut?

You can use coconut milk for pineapple pulissery but for pachadi i would recommend grinding coconut, as it gives the best texture and taste to the pachadi with pineapple 

WHAT KIND OF CURD SHOULD I USE FOR pineapple kichadi?

Always use fresh thick creamy non sour thick curd for pachadi. I have used homemade curd, but you can also use sour cream or non-flavored yogurt for raita.  Use thick, well-set curd or yogurt.  If you have a watery curd, set aside the whey for buttermilk and separate the thick curd then prepare raita.

CAN I USE SOUR CURD?

Use non-sour curd for kerala style pachadi. If the curd is too sour increase jaggery to balance the thayir pachadi flavor.

SHOULD I WHISK THE CURD?

Yes, it is very important to whisk the curd well. Before adding hot pineapple make sure the curd is lump-free.  If whey separates or curd is lumpy it will affect the raita texture

CAN I USE ROOM-TEMPERATURE CURD?

For the best flavor, I would recommend using chill curd for raita. Always store the leftover pachadi in the fridge

CAN I increase GREEN CHILLI?

Yes, adjust the spice according to your taste.

oil for pachadi?

coconut oil gives the best taste to the pachadi but you can use any oil of your choice.

Onam recipes

Coconut based recipes

curd based recipes

Pineapple recipes

ingredient

grind coconut

1/2 cup coconut, tightly  pressed

1+1/2 green chilli

1/2 teaspoon mustard seeds

1/4 teaspoon cumin seeds

cook pineapple

1 cup pineapple

1/2 cup water

1/4 teaspoon turmeric powder

1/2 teaspoon jaggery, tightly pressed 

pineapple pachadi 

required salt

1 + 1/4 cup thick curd

To temper

1/2 tablespoon coconut oil

curry leaves few

1/2 teaspoon mustard seeds

red chilli few

how to make pineapple pachadi with step-by-step pictures

• First, add coconut, cumin seeds, mustard seeds, green chilli, and water to a mixie ajr; grind and keep aside

• add 1/2 cup of water to a wide heavy bottomed pan and boil

• furthermore add turmeric powder, jaggery, and pineapple; mix well

• cover and cook for 5 minutes or till you they cook to soft press stage

• meanwhile, Whisk the curd well and keep it aside

• add ground coconut; give a quick mix

• furthermore, add 1/3 cup of water and the required salt; mix well

• boil for 5 minutes or till the raw smell goes off and it comes together

• turn off the stove
• whisk the curd again

• gradually add the cooked pineapple coconut mixtures; mix well and keep aside

• add oil and heat

• furthermore, add mustard seeds and splutter

• add curry leaves and red chilli; mix well and roast

• transfer to the pachadi

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Ingredients

grind coconut

• 1/2 cup coconut tightly pressed
• 1 +1/2 green chilli
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds

cook pineapple

• 1 cup pineapple
• 1/2 cup water
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon jaggery tightly pressed

pineapple pachadi

• required salt
• 1 + 1/4 cup thick curd

To temper

• 1/2 tablespoon coconut oil
• curry leaves few
• 1/2 teaspoon mustard seeds
• red chilli few

Instructions

• First, add coconut, cumin seeds, mustard seeds, green chilli, and water to a mixie ajr; grind and keep aside
• add 1/2 cup of water to a wide heavy bottomed pan and boil
• furthermore add turmeric powder, jaggery, and pineapple; mix well
• cover and cook for 5 minutes or till you they cook to soft press stage
• meanwhile, Whisk the curd well and keep it aside
• add ground coconut; give a quick mix
• furthermore, add 1/3 cup of water and the required salt; mix well
• boil for 5 minutes or till the raw smell goes off and it comes together
• turn off the stove
• whisk the curd again
• gradually add the cooked pineapple coconut mixtures; mix well and keep aside
• add oil and heat
• furthermore, add mustard seeds and splutter
• add curry leaves and red chilli; mix well and roast
• transfer to the pachadi

Video

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Notes

1. Always use ripe and sweet pineapple for Kerala pachadi. You can use store-bought cut pineapple pieces but avoid canned pineapple
2. You can use coconut milk for pineapple pulissery but for pachadi i would recommend grinding coconut, as it gives the best texture and taste to the pachadi with pineapple
3. Always use fresh thick creamy non sour thick curd for pachadi. I have used homemade curd, but you can also use sour cream or non-flavored yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk and separate the thick curd then prepare raita
4. Use non-sour curd for kerala style pachadi. If the curd is too sour increase jaggery to balance the thayir pachadi flavor
5. Yes, it is very important to whisk the curd well. Before adding hot pineapple make sure the curd is lump-free. If whey separates or curd is lumpy it will affect the raita texture
6. For the best flavor, I would recommend using chill curd for raita. Always store the leftover pachadi in the fridge
7. coconut oil gives the best taste to the pachadi but you can use any oil of your choice

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