Pineapple Pachhady

Pineapple Pachhady Recipe from South India - Ingredients and Steps

Region / culture: India, South India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pineapple Pachhady is a traditional South Indian dish that combines the sweetness of ripe pineapple with the rich flavors of coconut and spices. This dish is a perfect balance of sweet, savory, and spicy flavors that will tantalize your taste buds.

History

Pineapple Pachhady has its origins in Kerala, a state in South India known for its rich culinary heritage. This dish is often served as part of a traditional Kerala feast called Sadya, which consists of a variety of vegetarian dishes served on a banana leaf.

Ingredients

2 cups: Ripe pineapple, cut into 0.5" square pieces
2 tablespoons: coconut oil
0.5 teaspoon: turmeric powder
1 cup: grated coconut
1 dried red chilli
0.5 teaspoon: mustard seeds
3 dried red chillies, cut into 6 pieces
1 sprig: curry leaves
1 teaspoon: Crushed mustard
salt to taste

How to prepare

Boil pineapple with turmeric and salt in 0.5 cup of water.
Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chillies.
Once done, add the boiled pineapple pieces.
The gravy should be thick and cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from the fire.

Variations

Add roasted cashew nuts or peanuts for extra crunch.
Substitute fresh coconut with desiccated coconut if fresh coconut is not available.

Cooking Tips & Tricks

Make sure to use ripe pineapple for this recipe to get the perfect balance of sweetness.

- Adjust the amount of dried red chillies according to your spice preference.

- Be careful not to overcook the pineapple, as it can become mushy.

Serving Suggestions

Pineapple Pachhady is best served hot with steamed rice or as a side dish with roti or dosa.

Cooking Techniques

Boil the pineapple with turmeric and salt to enhance the flavor.

- Grind the coconut with dried red chilli to a fine paste for a smooth texture.

Ingredient Substitutions

Use canned pineapple if fresh pineapple is not available.

- Substitute coconut oil with vegetable oil if desired.

Make Ahead Tips

Pineapple Pachhady can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Serve Pineapple Pachhady in a traditional South Indian brass bowl for an authentic touch. Garnish with fresh curry leaves for a pop of color.

Pairing Recommendations

Pair Pineapple Pachhady with other South Indian dishes like sambar, rasam, and avial for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Pineapple is a good source of Vitamin C and manganese.

Alergens

This recipe contains coconut, which may be an allergen for some individuals.

Summary

Pineapple Pachhady is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in Vitamin C and manganese.

Summary

Pineapple Pachhady is a delicious and nutritious South Indian dish that combines the sweetness of pineapple with the richness of coconut and spices. This dish is perfect for a traditional Kerala feast or as a side dish with rice or roti. Enjoy the burst of flavors in every bite!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pineapple Pachhady. It was during a trip to Kerala, India, where I had the pleasure of visiting a local market known for its fresh produce and vibrant spices. As I wandered through the bustling aisles, my senses were overwhelmed by the sights, sounds, and smells of the exotic ingredients on display.

It was then that I came across a stall selling ripe, juicy pineapples. The vendor, a friendly old woman with a warm smile, caught my eye and beckoned me over. She handed me a slice of the sweet fruit to taste, and I was immediately hooked. The pineapple was perfectly ripe, with just the right balance of sweetness and acidity.

Curious to learn more about how pineapples were used in Kerala cuisine, I struck up a conversation with the vendor. She told me about a traditional dish called Pineapple Pachhady, a sweet and tangy side dish made with pineapple, coconut, yogurt, and spices. Intrigued by the sound of this unique combination of flavors, I asked her if she would be willing to share her recipe with me.

The vendor's eyes twinkled with delight as she agreed to teach me how to make Pineapple Pachhady. We set a date for the following day, and I eagerly awaited the chance to learn this new culinary skill.

The next morning, I arrived at the vendor's home, where she had already gathered the ingredients needed for the dish. She began by showing me how to peel and chop the pineapple into small pieces, making sure to save the juices that oozed out in the process.

Next, she demonstrated how to grind together fresh coconut, green chilies, and cumin seeds to make a smooth paste. The aroma of the spices filled the air, creating a mouthwatering fragrance that made my stomach growl in anticipation.

After sautéing the ground coconut mixture in a bit of coconut oil, the vendor added the chopped pineapple and cooked it until it softened slightly. She then stirred in a generous amount of thick yogurt, which would help balance out the sweetness of the fruit and the spiciness of the coconut paste.

As the mixture simmered on the stove, the vendor added a pinch of turmeric for color and a sprinkle of sugar to enhance the natural sweetness of the pineapple. Finally, she seasoned the dish with salt and a handful of curry leaves, which added a fragrant, earthy note to the overall flavor profile.

After letting the Pineapple Pachhady cook for a few more minutes, the vendor turned off the heat and ladled the dish into a serving bowl. The vibrant colors of the pineapple and coconut shone through, creating a visually stunning presentation that promised a feast for the taste buds.

I eagerly took a bite of the Pineapple Pachhady, savoring the complex layers of flavor that danced on my tongue. The sweetness of the pineapple was perfectly complemented by the tangy yogurt and the spicy coconut paste, creating a harmonious blend of tastes that lingered long after the last bite was gone.

Filled with a sense of accomplishment and gratitude, I thanked the vendor for sharing her recipe with me. She smiled warmly and said, "Cooking is a form of love, my dear. When you share a meal with others, you share a piece of your heart."

And with those wise words ringing in my ears, I left the vendor's home with a newfound appreciation for the power of food to bring people together. The recipe for Pineapple Pachhady had not only taught me a new culinary skill but had also opened my eyes to the rich tapestry of flavors and traditions that make up the world of cooking.

As I returned home with the recipe in hand, I knew that I would cherish the memory of learning how to make Pineapple Pachhady for years to come. And every time I prepare this dish for my family and friends, I will remember the kind vendor who had shared a piece of her heart with me through the magic of food.