As the name suggests it is the pineapple pachadi (Kaidachakka Madhura Curry) - a sweet, tangy and spicy curry seasoned with coconut oil, mustard and curry leaves. Pachadi refers to the South Indian side dish very popular in Kerala and Tamil Nadu.
Sadhya is part of every malayalees lives. We have sadhya (the grand feast) for every important function be it marriage, festivals, naming ceremony or even house warming. Pineapple pachadi is the only sweet curry made from a fruit. In a sadhya, the banana leaves are served with the thick gravies, bananas, pickles first and then comes the steaming rice followed by sambhar and rasam. So I always start tasting this sweet curry and its almost finished by the time the rice is served. :) I love the Sharkkara Upperi ( a snack made from plantains and coated with jaggery) and pineapple pachadi as starters in a sadhya.
This is one of the easiest recipes I have come across and was an instant hit at home. Everyone including my son loved this.
INGREDIENTS
Pineapple pieces - 1 cup
Tamarind - Lemon size
Jaggery - 1 inch piece
Coconut (grated) - 1/2 cup
Curry leaves - 1 sprig
Chilli powder - 1/2 tsp
Green chillies(Chopped fine) - 1 tsp
Coconut oil - for seasoning
Mustard seeds - 1 tsp
Red Dry Chilly (Vattal Mulaku) - 2
Salt - to taste
Water- 3/4 cup
METHOD
Chop pineapple into small pieces.
Soak tamarind in 1/4 cup water.
Make a paste of the coconut and chilly.
Pour the tamarind water in a wok/pan. Boil it.
Add chilly powder and salt.
Add the pineapple pieces.
Pour the remaining water. Stir well and cover and cook for 2 minutes.
Add the ground coconut paste.
Add jaggery and mix well.
When thick remove from heat.
To prepare seasoning heat oil in a pan.
Add mustard seeds. When it splutters add red chillies and curry leaves.
Pour the seasoning over the thick pineapple pachadi.
Tips:
Use ripe sweet pineapple.
Cook on medium flame.
Add jaggery as per taste.
As soon as you pour the seasoning cover the dish with a lid to allow the flavours to mix.
