Pachadi with Pineapple
A sweet-tart Onam sadya relish of pineapple simmered with jaggery and folded into a coconut-yogurt sauce with a crackling mustard tempering.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Mixie
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 7 g
- carbs
- 20 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
Cook the chopped pineapple with turmeric, salt and a little water until soft.
- 2
Add the jaggery and simmer until it dissolves and thickens slightly.
- 3
Grind the coconut, green chillies and half the mustard seeds into a smooth paste.
- 4
Stir the paste into the pineapple mixture. Simmer for 2-3 minutes.
- 5
Take the pan off the heat and gently mix in the whisked yogurt.
- 6
In a small pan, sizzle the remaining mustard seeds, dried red chilli and curry leaves in hot coconut oil.
- 7
Pour this seasoned oil over the pachadi (yogurt relish) and serve.
Chef's tips
Add the yogurt off the heat so it does not split. Taste the pineapple before adding jaggery to balance the sweetness.
Ingredient substitutions
- pineapple → ripe mango or beetroot
Storage
Refrigerate up to 1 day.
Reheating
Best served fresh or at room temperature; avoid reheating.
Common mistakes to avoid
- •Boiling the pachadi after adding the yogurt.
Serving suggestions
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