{"id":2920,"date":"2015-09-06T17:07:21","date_gmt":"2015-09-07T01:07:21","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2920"},"modified":"2020-07-08T18:06:58","modified_gmt":"2020-07-09T02:06:58","slug":"pachadi","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/pachadi\/","title":{"rendered":"Pachadi"},"content":{"rendered":"

\"Pinapple<\/a><\/p>\n

Pachadi<\/strong>\u00a0(\u0d2a\u0d1a\u0d4d\u0d1a\u0d1f\u0d3f) is another traditional\u00a0Kerala 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.<\/p>\n

For typical 40 Servings (Sadya)<\/strong><\/span><\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Pineapple (medium sized)\u00a0 : 1<\/li>\n
  2. Ethappazham (ripe plantain : 2 ( big sized)<\/li>\n
  3. Green chilly : 3<\/li>\n
  4. Turmeric powder : \u00bc T- sp<\/li>\n
  5. Grapes : 25 (adjust)<\/li>\n
  6. cashew nuts (chopped) : \u00bc Cup<\/li>\n
  7. Sugar : 3 Tbl-sp (adjust)<\/li>\n
  8. Coconut\u00a0 : 3\u00a0Cups<\/li>\n
  9. Jeera\u00a0 : \u00bd T- sp<\/li>\n
  10. Mustard seeds : 1 T-sp<\/li>\n
  11. Salt for taste<\/li>\n<\/ol>\n

    For seasoning:<\/em><\/p>\n

      \n
    1. Oil\u00a0 : 1 Tbl-sp<\/li>\n
    2. Mustard seeds\u00a0 : \u00bd T- sp<\/li>\n
    3. Red chilly : 3<\/li>\n
    4. Curry leaves\u00a0 : 2 sprigs<\/li>\n<\/ol>\n

      Method<\/strong><\/p>\n