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!