Pineapple Pachadi Easy

Peel off the skin of the pineapple and cut it into very small pieces.

Cook it in a vessel along with chilly powder, turmeric powder, salt and slit green chillies.

Grind together coconut and cumin seeds into a smooth paste.

When the pineapple gets fully cooked and the water content is almost evaporated, add the ground coconut mixture.

Allow the mixture to get cooked. Make sure it doesn¦t get too watery as the mixture should be thick.

Heat oil in a pan.

Splutter mustard seeds and saute dry red chillies and curry leaves.

Add the above seasoning into the pineapple mixture and allow it to cool.

Add curd and mix well to get the reqd consistency.

Sometimes, if the pineapple might not be sweet enough, you wudn¦t get the reqd sweetness. Then, you can add a little sugar and stabilize the sweet factor. A small tip, which I usually do to make the dish sweetera so that I don¦t end up with a khichdi in my hands. At this point, I remember having seen many doubts posed on net as to the difference between a pachadi and a khichadia Well, according to my amma-in-law, a great connoisseur in cooking, the only difference is that in pachadi, you grind only coconut and cumin seeds while in khichdi, you add crushed mustard seeds too along with the coconut-cumin paste. I¦m sure there might be differences of opinion in this context as the recipe itself along with its name tag varies from the north end to the south end of the state.a. So to be on the safer side, I¦m not exactly vouching on this statementathough wud like to contribute my share of thoughts tooa

And as the procedure for his particular pachadi is almost identical in all Kerala households, I don¦t think there are any possibilities of trying out variations on the samea though I¦m sure this works fine for alla. You can try this even with ripe plantains or otherwise known as Nenthrapazhama Do check out this Pazham Pachadi I made for this Vishu sadhyaa