Pineapple Madhura Pachadi

Kerala pineapple madhura pachadi is a traditional dish from Kerala. It's a sweet and tangy dish made with ripe pineapple, jaggery, coconut, mustard seeds( optional ) green chilies , cumin seeds and yogurt or curd. It's typically served as a side dish or accompaniment to rice dishes in Kerala cuisine.

Madhura Pachadi is a delightful dish from the Kerala Sadya, the grand feast of Kerala, India, primarily served during festivals like Onam and Vishu.

A Kerala Sadya is a feast of grandeur, tradition, and a symphony of flavors, typically served on a banana leaf. It's a vegetarian spread that showcases the essence of Kerala's culinary heritage, served during festivals like Onam, Vishu, and weddings. The meal is served on a banana leaf, with the position of each dish on the leaf having its own significance. Eating a Sadya is a multi-course experience, with a specific sequence followed from the placement of the banana leaf to the final serving of payasam (dessert)."Madhura" means sweet, and "Pachadi" refers to a traditional South Indian side dish. Madhura Pachadi is essentially a sweet and sour dish made with ripe fruits or vegetables, typically pineapple or ripe plantain (Nendran banana), combined with a coconut-yogurt base and tempered with mustard seeds, dried red chilies, and curry leaves.

Ingredients :

2 cups ripe pineapple pieces .

1/2 coconut grated

1 tsp cumin sseds

2 green chilies

pinch of turmeric powder

2 tbsp jaggery powder

salt

2 cups water

1 tsp mustard to grind with coconut , chilies , cumin

2 tbsp coconut oil

curry leaves

1/2 cup sliced black or red grapes

1 cup thick whisked yogurt .

Tempering

1/2 tsp mustard seeds

1/2 tsp split udad dal

2 red chilies

few curry leaves

method

wash and chop the pineapple to small pieces . make sure to use only ripe pineapple to get maximum taste .

cook the pieces after keeping 1/4 cup of pieces aside to make a puree and add to the pachadi afterwards . in a pan with some water, add turmeric powder , salt , few curry leaves , cover and cook till it softens .

Meanwhile grind to a paste grated coconut , 2 green chilies , cumin seeds ., 1 tsp mustard seeds , grind the pineapple pieces that we set aside to a puree.

check on the pan to see if the pineaple pieces have been cooked well . add the ground paste , stir well , lower the gas flame and continue to cook for a minute , add the pine apple puree, mix well , add the jaggery powder .After switching off the flame , add the whisked yogurt , add the grapes , mix well again .

Now add a tempering of coconut oil , splutter mustard seeds , add 2 red chilies, few curry leaves , pour thhis over the preparfed pachadi .

serve pineapple madhura pachadi with rice and other dishes .

Madhura Pachadi, with its perfect balance of sweetness, sourness, and a hint of spice, is a testament to the complexity and richness of Kerala's culinary heritage. Enjoy preparing this dish and savor the taste of Kerala!