Onam series: Pineapple Pachadi

Introduction

Pachadi is a South Indian dish that is essentially a type of chutney or side dish made with yogurt and various vegetables or fruits. It is known for its combination of flavors, blending together sweet, sour, and sometimes spicy elements. Pachadi is commonly served as a part of traditional meals in South India, especially during festive occasions and feasts.Pachadi holds a significant place in the traditional South Indian feast known as "Sadhya," which is prominently featured during the festive celebration of Onam. Onam is a major harvest festival celebrated with immense joy and enthusiasm in the Indian state of Kerala. It usually falls in the Malayalam month of Chingam, which corresponds to August or September. The centerpiece of Onam celebrations is the grand Sadhya, a lavish and elaborate vegetarian feast comprising an array of dishes served on a banana leaf.Overall, pachadi showcases the art of balancing different tastes and textures, resulting in a harmonious and delicious dish that is beloved in South Indian cuisine.

Ingredients

• Pineapple(diced): 1 cup

• Grated coconut: 1/2 cup

• yogurt (curd): 1/2 cup 

• Turmeric powder: 1/4 teaspoon 

• Salt:  to taste

• Water: as needed

For Tempering:

• Coconut oil : 1 tablespoon 

• Mustard seeds: 1/2 teaspoon

• Dried red chilies: 2-3

• Curry leaves

• Asafoetida (hing): A pinch

For Grinding:

• Mustard seeds: 1 teaspoon

• Green chilies (adjust to taste): 2-3 nos

• Ginger: A small piece

Instructions

• Peel and dice the pineapple into small pieces. You can use fresh or canned pineapple for this recipe.

• In a mixer or food processor, grind together mustard seeds, green chilies, and ginger to a coarse paste. Keep this spice paste aside.

•  In a pan, add the diced pineapple along with a little water. Add turmeric powder and a pinch of salt. Cook the pineapple until it becomes soft. This should take about 5-7 minutes.

•  While the pineapple is cooking, grind the grated coconut to a smooth paste using a little water. The coconut paste should be smooth and creamy.

•  Once the pineapple is cooked, add the coconut paste to the pan. Mix well and let it cook for another 2-3 minutes.

•  Now, add the ground spice paste that you prepared earlier. Mix it into the pineapple-coconut mixture.

•  In a bowl, whisk the yogurt until smooth. Add a little water to adjust the consistency if needed. Then, add the yogurt to the pan with the pineapple-coconut mixture. Mix well.

• In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until the curry leaves become crisp.

• Pour the tempering mixture over the pineapple-yogurt mixture and gently mix everything together.

• Taste the pachadi and adjust the salt and spiciness according to your preference. You can also add a pinch of sugar if you want a slight sweetness to balance the flavors.

Enjoy your homemade Pineapple Pachadi, a delightful blend of sweet, tangy, and spicy flavors