Pineapple Pachadi is my favorite amongst all the sadya delicacies. This tangy, sweet and spicy Kerala-style pineapple relish makes an excellent accompaniment to any South Indian meal. It is deliciously fruity and easy to prepare. I like to use Byadgi chillies for the coconut paste because of the mild smokiness they impart. For a vegan version, simply omit the yogurt.

Recipe

Pineapple Pachadi

(Serves 4)

Ingredients

1 cup grated coconut
3-4 dried Kashmiri/Byadgi red chillies
1/2 tsp mustard seeds
1 1/2 cups water, divided
1 1/2 cups chopped ripe pineapple
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp fresh ginger paste
2 tbsp powdered jaggery
Salt to taste
1/2 cup yogurt, whisked until smooth

For Tempering -
1 tbsp coconut oil
2 dried red chillies, broken in half
1 tsp mustard seeds
8-10 fresh curry leaves

Method

Blend the coconut, dried red chillies and mustard seeds with 1/2 cup of water until you get a smooth paste. Set aside for later.

In a pan, combine the pineapple with 1 cup of water, turmeric powder, chilli powder, ginger paste and powdered jaggery. Season to taste with salt and cook on medium heat, stirring occasionally until the pineapple is soft.

Lower the heat, stir in the coconut-chilli paste and simmer for 5-7 minutes. Remove from heat and stir in the whisked yogurt until well incorporated.

In a small tempering wok, heat the coconut oil. Add the dried red chillies and mustard seeds. When they splutter, add the curry leaves and stir for a few seconds. Pour the tempering over the pineapple. Mix well and serve the pineapple pachadi as an accompaniment along with your meal.