Pineapple Pachadi
Pineapple Pachadi
About this Recipe
Pineapple is the main ingredient in what Lathika George calls a deliciously different curry, which combines the raw pungency of mustard and the sweetness of fruit. Pachadi — which in southern India generally refers to a yogurt-based dish analogous to raita in the north and combines spiced coconut and chiles with vegetables or fruit — means “pounded.” George says serve this at room temperature with rice and cooked mung beans, and don’t reheat it — it’s meant to be eaten straight away.
The Benefits
Pineapples are full of vitamin C, and B vitamins, and minerals like copper, potassium, and magnesium. These nutrients help support immune function, improve iron absorption, and lower inflammation. Pineapple contains bromelain, an enzyme that can reduce pain and swelling as it helps fight inflammation. Yogurt and coconut contribute probiotics for gut health and healthy fats that help improve heart health. The spices add a big dose of antioxidants to lessen oxidative damage to cells.
Note: For fresh grated coconut, first make a hole in one of the eyes using a nail and hammer. Drain the coconut water and save, preferably for drinking! Next, break the coconut. This can be done on a sturdy surface with a hammer. Wedge a small metal spoon between the coconut’s shell and flesh and pry the flesh off. The flesh can be stored in the freezer in an airtight container, ready to grate at any time.
Ingredients
For the coconut paste
- 1 cup (340 g) grated fresh coconut
- 1 Indian green chile, seeded and chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
For the pachadi
- 2 cups (340 g) 1/2-inch (12 mm) cubed pineapple
- 1/2 cup (120 ml) water
- 1 tsp salt
- 1 cup (240 ml) plain yogurt, lightly beaten
- 2 tsp coconut oil
- 1 tsp mustard seeds
- 3 shallots, thinly sliced
- 3 dried Indian red chiles, halved
- 6 curry leaves
Directions
-
Step 1
To make the coconut paste: In a large mortar, thoroughly mix the coconut, chile, cumin seeds, turmeric, and mustard seeds, and pound with a pestle until it becomes a paste, adding up to 2 Tbsp (30 ml) water if needed. Or add the ingredients in a small blender and blend until it becomes a paste. Set aside. -
Step 2
In a medium saucepan, cook the pineapple in the 1/2 cup (120 ml) water with salt, until the water has evaporated, 12 to 14 minutes. Add the coconut paste to the cooked pineapple and cook for another 2 minutes. Set aside to cool, then add the yogurt and stir lightly. -
Step 3
Heat the oil in a small skillet and add the mustard seeds. When they burst, add the shallots and sauté until they are lightly browned, 2 minutes. Add the red chiles and curry leaves, stir, and remove from heat as soon as the chiles change color, about 2 minutes. Pour over the pineapple mixture and serve immediately.
Adapted from Lathika George's book, "The Suriani Kitchen: Recipes & Recollections from the Syrian Christians of Kerala."
About the author
Lathika George
Lalitha George calls herself an accidental cook and is an expert in the cuisine from Kerala. She is the author of The Suriani Kitchen.
