Pineapple Pachadi- Madhura Pachadi is a sweet side dish made with pineapple, banana, grapes and coconut. This is always served as a side dish during marriages and Kerala festivals like onam, vishu etc. This is one of the signature dishes of Kerala, South India. I prepare it often as my kids love this pachadi very much. The detailed recipe with step by step cooking pictures follows.
Kerala sadya/grand feast is served on a banana leaf with rice and a myriad of vegetable side dishes cooked in ground coconut mixture, both fresh and roasted, and some cooked in yogurt and butter milk, in various flavors, midly spiced up curries, pickles, plantain chips, jaggery kheer/pradhaman, fresh small banana and pappadam/ Indian wafers. Usually sadya preparations start on the previous night of the ceremony day and cooking is done early morning to make sure that everything is ready in the time. Pineapple pachadi/ madhura pacahdi is a sweet yummy curry, which is curried in pineapple, banana and grapes, cooked in ground coconut paste with little yogurt and seasoned with coconut oil, curry leaves, dry red chilies and mustard seeds.
Tips- Ensure that yogurt is not much sour. The consistency would be semi thick. Grind coconut with less water and make a smooth paste. While cooking pineapple you can add water to adjust the consistency. The pineapple should be cooked to soft and tender, but don’t allow to turn mushy. Use thick yogurt, let pineapple coconut mixture cool a bit before adding yogurt. You can use jaggery or sugar for sweetness. If your pineapple is very sweet then skip adding jaggery or sugar.
How to Make Pineapple Pachadi Recipe- Madhura Pachadi- Sadya Special Sweet Fruit Curry
Chop pineapple and banana, set aside.
In a clay pot or a sauce pan, cover and cook the pineapple pieces along with turmeric powder, red chilly powder and salt with 1/4 cup of water.
When pineapple pieces are half cooked, add chopped banana and cook until becomes soft and tender.
Grind grated coconut, green chilies, cumin seeds and 1/2 tsp mustard seeds to a smooth paste.
Add the grounded coconut paste and little water to the cooked fruits and cook on medium flame until water is fully absorbed.
Add jaggery and mix well.
Add grapes and combine well. Off the flame and allow it to cool a bit.
Add thick yogurt and adjust the salt. Combine well.
Heat a pan with oil, add remaining mustard seeds and allow it to splutter. Then add dry red chilly and curry leaves, combine well. Off the flame and transfer this tempering to curry, serve along with rice.
Enjoy!! Happy cooking and stay healthy.