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Pineapple Pachadi Version 2

Written by Linu Freddy

Last year I made pineapple pachadi for onam sadya with my sister’s recipe and it was a hit…This time, I saw a nice recipe in Vanitha magazine and decided to try it out. And it tasted as good as it looked! In fact, there was not much left after the sadya was over.
1 ripe pineapple (cleaned and cut into small pieces)
1/2 raw banana (cleaned and cut into small pieces)
Salt to taste
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
25 gram cashew (cut into small pieces)
1/2 cup sugar
1/4 cup grapes
3/4 teaspoon mustard seeds
1/4 cup grated coconut (crushed)
2 teaspoon coconut oil
3 dry red chillies
2 stalks of curry leaves
1/4 teaspoon ground mustard seeds
How To
Boil pineapple and raw banana pieces with red chilli powder, turmeric powder, salt and enough amount of water. When the water starts drying up, add sugar and cashew and stir well. When it thickens, remove from flame and keep aside to cool. Once cooled, add grapes, 1/2 teaspoon mustard seeds and grated coconut and combine well.
Heat the coconut oil in a pan and splutter rest of the mustard seeds, curry leaves and dry red chillies. Add this to the curry along with ground mustard seeds and stir well. Serve hot with rice.
Source: Vanitha Magazine

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Linu Freddy


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