So far the only cooking I have done with Pineapple was Pineapple Kesari or Pineapple Sheera. When I posted that recipe on one of the many Facebook food groups that I am a part of, one of the moderators mentioned Pineapple Curry and I have been to meaning to try it ever since. This week I had lots of Pineapple at home and so decided to make Pineapple Kichadi (aka Pineapple Pachadi).
Pachadi or Kichadi is a Kerala-style raita which uses yogurt that has been flavoured with a paste of coconut, cumin and green chillies. There a variety of kichadis that you can make and no Onam or Vishu Sadya is complete without some form of Kichadi.
I have already written about Vendakka Kichadi earlier this year. It is spicy and crunchy. Pineapple Kichadi on the other hand is sweet and quite a delight.
How to Make Pineapple Kichadi | Pineapple Pachadi
Pineapple Kichadi or Pineapple Pachadi
- 1 Cup Small Pineapple Pieces
- 1.5 Cups Yogurt or Dahi
- 1/3 Cup Grated Coconut
- 2 or 3 Green Chillies
- 2 Large Pinches Turmeric Powder
- 1 tsp Sugar Optional
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 2 Red Chillies
- 6 to 8 Curry Leaves
- 1 tbsp Coconut Oil
- Salt to Taste
- Slit the green chillies.
- Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
- While the pineapple pieces are still warm, add the sugar and turmeric.
- Mix well. Ensure that the sugar has dissolved.
- Set aside.
- Beat the yogurt till it is smooth.
- Grind the coconut and cumin into a coarse paste along with a little water.
- Add the paste to the yogurt and mix well.
- Add salt and mix well.
- Add the cooked pineapple pieces to the spiced yogurt.
- Mix well.
- Heat 1/2 tbsp oil.
- Add mustard seeds and wait till they splutter.
- Add the split red chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.