Kerala-Style Pineapple Pachadi For A Simple Sadhya Treat

The state of Kerala, located in the south-western part of India, is known for its rich culture, picturesque landscapes, and of course, its delectable cuisine. One of the most iconic dishes of Kerala is the Sadhya, which is a traditional feast that consists of a variety of vegetarian dishes served on a banana leaf. And one dish that is a must-have in a Sadhya is the Pineapple Pachadi.

What is Pachadi?

Pachadi is a South Indian dish that is made by mixing chopped vegetables or fruits with a coconut and yogurt-based sauce. It is similar to raita and is often served as a side dish in a meal. Pachadi has a perfect balance of flavors- tangy, sweet, and spicy, making it a delicious accompaniment to any meal.

In the case of Pineapple Pachadi, the tangy and juicy pineapples are mixed with a spicy and sweet coconut yogurt sauce, which creates a burst of flavors in every bite.

The Origin of Pineapple Pachadi

The origin of this dish can be traced back to the Palakkad region of Kerala, where the abundance of pineapples led to its inclusion in various dishes. It is believed that Pineapple Pachadi was created by the Namboodiri Brahmin community, who are known for their vegetarian cuisine and their use of coconut and yogurt in their dishes.

Pineapple Pachadi is also a popular dish served during the festival of Onam, which is celebrated across Kerala in the month of August or September. Onam marks the arrival of the mythical king Mahabali and is a celebration of prosperity and abundance. The Sadhya feast, with its numerous dishes, is an essential part of the Onam celebrations, with Pineapple Pachadi being a much-loved addition to the spread.

The Ingredients

The main ingredients required to make Pineapple Pachadi are fresh pineapple, yogurt, coconut, and a few spices. Note: The quantities of the ingredients mentioned below are for 4-5 servings.

• 1 cup chopped pineapple
• 1 cup grated coconut
• ½ cup yogurt
• 1-2 green chilies
• 1 teaspoon mustard seeds
• 3-4 curry leaves
• 1 teaspoon chopped ginger
• 2-3 teaspoons jaggery or sugar
• Salt to taste
• 2 tablespoons coconut oil

The Recipe

1. In a blender, grind the grated coconut, chopped ginger, and green chilies to a coarse paste, without adding any water.
2. In a pan, cook the chopped pineapple along with 2 tablespoons of water for 2-3 minutes on medium heat. This will soften the pineapple and enhance its juiciness.
3. Next, add the ground coconut paste to the pan and mix well. Note: If the mixture is too thick, you can add a little water to adjust the consistency.
4. Add salt and jaggery or sugar to the pan, according to your preference, and mix well. Let it cook for another 2-3 minutes.
5. Once the pineapple and coconut mixture is cooked, turn off the heat and let it cool down.
6. In a separate bowl, whisk the yogurt until it is smooth and creamy.
7. Now, mix the cooked pineapple and coconut mixture with the yogurt and stir well to combine.
8. In a small pan, heat 2 tablespoons of coconut oil. Once the oil is hot, add mustard seeds and let them splutter.
9. Add curry leaves to the pan and sauté for a few seconds.
10. Pour this tempering over the Pineapple Pachadi and mix well.

Your delicious Pineapple Pachadi is now ready to be served with your meal!

Pairing Pineapple Pachadi with Sadhya

As mentioned earlier, Pineapple Pachadi is a must-have in a traditional Sadhya. It is usually served alongside other dishes like Avial (a curry made with mixed vegetables), Olan (stewed pumpkin and cow