Tuesday, March 17, 2015

Pineapple pachadi without yogurt / Kerala sadya special madhura pachadi / Vegan spicy pineapple recipe

Anyone who has had a proper Kerala feast knows about the madhura pachadi. Oh my weakness :) 
I used to think yogurt really brings together the taste of dish until I chanced upon the no yogurt recipe. This particular Pineapple Pachadi is not commonly seen for sadyas, it is comparatively a new entrant  but I guess it is here to stay. Thinking why! OMG it is soooo delicious almost like a sweet and spicy halwa with cashew nuts. All the yogurt or diary product haters will love this one I am sure and that makes it naturally vegan too. :))







Based on Amrita TV cookery show.

PRINTABLE RECIPE

Ingredients:
Pineapple - 2 cups (1/3 of medium sized pineapple)
Ethapazham/ Ripe cooking plantain-1/2 of 1 chopped finely (add along with pineapple to be cooked)-  I have not used here.
Red grapes - 15 -20 pieces
Black mustard seeds - 2 tsp
Sugar -3 tsp
Cashew nut - 10 -15 pieces
Coconut - 1/2 cup
Chili powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Seasoning:
Coconut oil- 2-3 tsps
Mustard -1/2 tsp or reduce as it is pretty strong.
Red chili- 1or 2
Curry leaves- few

1.Heat a dry pan and slightly warm up the mustard seeds powder it and keep aside
In the same pan dry roast the coconut to deep brown color on a slow flame by stirring constantly so that not a speck is burnt.Keep aside.
Wash the grapes and wipe off all the water with a paper towel/cloth. (I usually immerse the grapes in hot water for 5 minutes so they are slightly cooked but the peel does not break then wipe off all the water)

2.Cut pineapple into small pieces and cook in half glass water. Add chili powder ,turmeric powder and salt when the pineapple cooks well add sugar and cashew nuts and keep stirring until all the water is evaporated and the pineapple pieces sticks to the ladle.
3. Remove the pineapple from heat and add the mustard powder prepared earlier ,the dry roasted coconut and the grapes.Stir everything together until well combined.

4.Heat coconut oil- few tsp add mustard seeds when it crackles add whole red chillies curry leaves and switch off flame.Pour this overthe prepared pachadi stir once and keep it 3/4 covered until served.
Serve only a small helping of pineapple pachadi (of course more than pickle:) )warm along with rice thoran and Kerala curries or along with other sadhya items.
Note;
The mustard powder is very strong so use sparingly.


I have already posted the usual pineapple and grapes pachadi with yogurt served for Kerala sadya.




Hope you will like it.
Meena

10 comments:

  1. Wow! Wow! this looks so amazing Meena.. What a unique combo bookmarked

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  2. Never knew ur blog had the recipe for mudhra curry... I have never had it but my SIL once asked me if I knew how to make it and its then that I first heard about it....I have been wanting to try it...

    this pachadi looks amazing...much be soo good with both pineapple and grapes in it

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  3. Well explained. A change from usual pachadis

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  4. looks yumm,I had once prepared this madura pachadi but with slight variations..this gives a caramelized,sweet feel :)

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  5. A different style of pachadi........ me...drooling over this.... :)

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  6. This looks really amazing... I can have it just like that...

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  7. this pachadi looks relish..... the tangy spicyness in it is inviting

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  8. With red grapes too? Wow!! mouthwatering. I love such a dishes. Well, you can't blame me. What can you expect from a typical Asian.

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Thanks a bunch
Meena