Hello my lovely readers!!
How have you all been? I know I have not posted in the longest time and its because the site as been under maintainence. In the last couple of months we have also experienced a few changes at school and home and you know how life is! Every moment with a 3 year old is very different from the last one so nothing really prepares you for it.
August is the month of Onam. Every year it changes between August and September and this time its in August. If you would like to know more about Onam click on this link . During this festival, we entertain family with a grand lunch named a Sadhya. Being a Malayali, this day is when we dress up in the traditional silk saree, Settum Mundu. Onam Sadhya aka Ona Sadhya has wide array of vegetarian dishes that start with just a pinch of salt, pickles, chips, a few different types of curries / Kuttan, an array of vegetarian side dishes and rice and then desserts! And Pineapple Pachadi is my favourite dish on the leaf! Oh yea did I mention that Onam Sadhya is served and relished on the banana leaf? Yes it just adds so much for flavour and is bio degradable and so traditional!
Pachadi would basically mean any vegetable or fruit, that is combined with a coconut / yogurt base and tempered with crackled mustard seeds, curry leaves etc. Its very simple to make and pachadi comes together in no time. Soon I will also share my recipes for a Beetroot Pachadi, Okra Pachadi and many more! Pineapple pachadi is also served at weddings as is much loved by both adults and children. As coconut is key component, you want to make sure you always have some freshly grated coconut with you. I used a traditional coconut scraper as in the photo below but you can also buy the newer kind such as these .
Pineapple relish made with fresh coconut, spices and yogurt
For the coconut paste
- 1 cup Desiccated Coconut - 1 cup
- 1/2 tsp Turmeric
- 4 Shallots
- 1 tsp Cumin Seeds -
For the pineapple
- 2 cups Pineapple ( cubes small)
- 3 Green Chillies ( slit in the centre)
- 1 tsp Red Chilli Powder - 1 tsp
- 1/4 tsp Turmeric
- Water ( just enough to boil the pineapple )
For the final dish
- 1 tsp Mustard seeds - 1 tsp ( crushed with the mortar and pestle)
- 1/2 cup Grapes black or green
- 1 tsp Jaggery ( optional)
- 2 cups Curd / Yogurt
- salt to taste
- 1 pinch Fenugreek Powder
For the seasoning
- 1 tsp Mustard seeds
- 5 Shallots ( finely cut into circles)
- 4 Dry Red Chillies
- 10 Curry Leaves
- 2 tbsp Coconut Oil
In a pot, add the water and pineapple.
Then add green chillies, red chilly powder, turmeric and a pinch of salt. Boil for 7 - 10 mins till the pineapple is tender and cooked well . Do not cook for long as you don't want it mushy
Set it aside once done. ( if there is excess water, turn up the heat and let the water evaporate) add the grapes and let it cook in the heat of the cooked pineapple.Allow the pineapple to cool down completely.
In the bowl of your mixer, add the ingredients listed under "for the coconut paste" and blend to form nice coarse paste. Set aside
Once the pineapple has cooled down add the ingredients listed under "for the final dish" to the pineapple and then add the coconut paste.
Next in a small wok, heat the coconut oil (under "for the seasoning") . Then add the onions and wait till nice and golden. Finally add the rest of the ingredients and add to the pineapple mixture. Serve right away!