Pineapple pachadi recipe | Kerala sadhya recipes | pineapple madura pachadi Vishu Special

Pineapple pachadi recipe | Kerala sadhya recipes | pineapple madura pachadi Vishu Special with step by step photos and video recipe. Pineapple cooked with coconut, curd and jaggery. A sweet, tangy and savory curry recipe in kerala sadhya.

pineapple madura pachadi is my favorite and top of the list in sadhya vaibavangal(dishes). Whenever i get pineapple, pachadi is must recipe at my home coz once made it can be stored for upto 1 week and had daily like pickle.

curd rice and pachadi is so good pair and i love that combination. During vishu, we also add black grapes, apple, pomegranate in this pachadi after “kani kanal” is over. somehow the fruits have to be forced in our diet. But i like it simple, just pineapple pachadi without fruits adding a dose of jaggery, equally spiced and sour taste of curd altogether is a super yum dish in sadhya.

An important and must have recipe in the Kerala sadhya is pachadi and kichadi. Pachadi is made out of fruit and we grind coconut and mustard seeds whereas kichadi is made out of vegetable in which mustard seeds are used for seasoning and not while grinding coconut.

While cooking this recipe, make sure to check the water content and sprinkle in between. Pineapple tends to leave out water. So the more water you add at the beginning to boil pineapple you will end up in watery pachadi.

About adding curd, its must to whisk the curd before adding it to pachadi else it will not give a fine smooth texture to the pachadi. also switch off stove before adding curd. the heat in the dish is sufficient for the curd to cook along with the curry.

• get all the ingredients ready for the pachadi:

• Grind coconut, cumin seeds, mustard seeds and 1/2 cup curd to a fine paste and keep it ready. watch the video for correct way of grinding the coconut curd paste. 
• Chop the pineapple to small pieces. Cook the pineapple with a pinch of salt, turmeric powder, red chilli powder  and jaggery. add water just enough for the pineapple to get cooked. 
• mix well, Close the vessel and cook for 5 minutes. since we have chopped the pineapples finely 5 minutes is more than enough to cook till it is slightly crunchy.
• after 5 minutes, open and let the water dry out. by now the pineapple would be completely cooked and mashable. getting dark orange color at this stage will help us get the perfect light orange coloured pachadi once we add coconut and curd. 
• Once pineapple is cooked. i.e., it becomes soft and mashable. Add the ground coconut paste. Cook until raw smell goes off. Stir continuously in medium heat.
• Switch off and now add curd,mix well until it blends well with the curry. Do not boil/cook after adding curd as it tends to curdle and spoil the texture of the curry. 
• Season with mustard seeds,red chilli and curry leaves spluttered in coconut oil. Add it to the pachadi.
• delicious and best of all sadhya recipes, pineapple pachadi is ready!