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!
11 traditional Diwali recipes in one place, from sweets and savouries to the morning lehiyam. This collection has my tried and tested festival favourites, including Adhirasam and Deepavali Lehiyam, made the old way with simple ingredients and easy steps, so you can plan your full Deepavali menu without searching everywhere.