Pineapple Grapes Pachadi is a very tasty dish. This recipe is from Vanitha Magazine from Onam Sadhya Recipes section.
Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded. The definition of the word ‘Pachadi‘ is different among different South Indian regions. While in Kerala & Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is a fresh pickle and has very low shelf life, a maximum of two or three days. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, pesarattu. The vegetables can include all and any kind, sometimes the peel of the vegetable is also used, for e.g the peel of Ridged Gourd knows as beerapottu pachadi in Telugu. These pachadi are very hot and spicy to taste. The vegetables used are more or less raw or sauteed in peanut oil to give a delicious taste.
In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.
Ugadi pachadi, prepared on Ugadi day in Andhra Pradesh, is a concoction of fresh neem blossoms, jaggery, salt, tamarind juice, red chilli powder and raw green mango pieces.
- Pineapple : 1 medium sized
- Banana (Nendhrappazham) – 1/2
- Salt – as to taste
- Red Chilly Powder : 1/2 tsp
- Turmeric Powder : 1/4 tsp
- Sugar : 100g
- Black/Pink Grapes small : 50 g
- Mustard Seeds – 1/2 tsp
- Coconut Oil – 10 ml
- Mustard Seeds – 1/4 tsp
- Curry Leaves – 1 stem
- Dry Red Chillies – 4
- Grated Coconut – 1/4 of a coconut
- Cut the pineapple into small pieces after removing skin.
- Add the banana pieces (cut into small) along with the pineapple pieces and salt. Cook them in half litre water.
- Add the second set of ingredients to this and when the fruits are cooked well, mash them with a laddle.
- When it is thickened add the sugar and mix well.
- Change this into another vessel when done.
- Add the grapes and the powdered mustard powder to this.
- Crush the coconut in a mixture and add this to the above preparation and mix well.
- Pour oil into a kadai and splutter Dry red Chillies, Curry Leaves and Mustard Seeds.
- Serve with Sadhya.