Pineapple Pachadi Kerala Sadya Style

Ingredients for Coconut Paste:

• ¼ cup freshly grated coconut
• 1 green chili, chopped (adjust to taste)
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• Water, as needed

Other Ingredients:

• 1¼ cups pineapple cubes (small, but not too fine – leave some texture)
• ¼ teaspoon turmeric powder
• 1–2 teaspoons jaggery (or sugar), to taste (optional if pineapple is very sweet)
• ⅓ to ½ cup water
• Salt, to taste
• ½ cup fresh curd (yogurt), whisked till smooth
• ½ tablespoon coconut oil for tempering
• ¼ teaspoon mustard seeds (for tempering)
• 1 dry red chili, deseeded
• 7–8 curry leaves

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Method:

1. Prepare Coconut Paste:
   In a blender, add coconut, green chili, mustard seeds, and cumin seeds. Add 2–3 tablespoons of water and grind until smooth. Set aside.

2. Cook Pineapple:
   Place pineapple cubes in a pan. Add turmeric powder, jaggery (if using), and enough water to nearly cover the pineapple. Cook on low-medium heat until pineapple softens and most of the water evaporates. Stir occasionally.

3. Add Coconut Paste and Salt:
   When the pineapple is tender, add the ground coconut paste and salt. Cook on low for 2–3 minutes, just until everything blends well. Be careful not to overcook.

4. Add Curd:
   Let the pineapple-coconut mixture cool to lukewarm, then gently stir in the beaten curd.

5. Prepare Tempering:
   In a small pan, heat coconut oil on low. Add mustard seeds and let them crackle. Add dry red chili and curry leaves; fry until the leaves are crisp.

6. Finish and Serve:
   Pour the tempering over the pachadi. Serve Pineapple Pachadi at room temperature with Kerala sadya or any vegetarian meal. Leftovers can be refrigerated for a day.

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This Pineapple Pachadi brings a sweet-sour balance, perfect for your Onam sadya spread!