Pachadi (പച്ചടി) is another traditional Kerala sadya (feast) side dish recipe, but unlike to the rest- is typically sweet and tangy in taste. Pachadi is made from ripe pineapple and ethappazham (plantain) as its major ingredients and added with sugar (for additional sweet if needed), coconut and seasoning. The recipe I share here is of pineapple pachadi. The consistency of the dish is not too watery and the same time not too dry.
For typical 40 Servings (Sadya)
Ingredients
- Pineapple (medium sized) : 1
- Ethappazham (ripe plantain : 2 ( big sized)
- Green chilly : 3
- Turmeric powder : ¼ T- sp
- Grapes : 25 (adjust)
- cashew nuts (chopped) : ¼ Cup
- Sugar : 3 Tbl-sp (adjust)
- Coconut : 3 Cups
- Jeera : ½ T- sp
- Mustard seeds : 1 T-sp
- Salt for taste
For seasoning:
- Oil : 1 Tbl-sp
- Mustard seeds : ½ T- sp
- Red chilly : 3
- Curry leaves : 2 sprigs
Method
- Cut the pineapple, plantain and green chilly into small pieces.
- Crush the mustard seeds into coarse powder.
- Crush the coconut along with jeera.
- Fry the seasoning ingredients and keep it aside.
- In a kadai/ pan add the pineapple , ethappazham , green chilli along with turmeric, salt and 1 cup of water.
- Close the lid and cook it until soft. Open the lid and stir it in-between to avoid sticking .
- Add the sugar along with cashew nuts and mix gently.
- Now add the coconut mixture along with crushed mustards and the grapes ; take it out from the stove.
- Finally add the seasoning ingredients and mix everything together gently.
Tips:
- This is a sweet dish. Adjust th sugar according to taste.
- If the fruits are too sweet, may be you can avoid the sugar.
- Coconut oil will give the pachadi traditional taste.
Don’t over grind the coconut into paste , the consistency should be like the masala of thoran.
