Pineapple and Tomato Pachadi


  1. Ripe pineapple – 1.5 cups; chopped
  2. Tomato –  1 cup
  3. Water – 1 cup
  4. Salt to taste
  5. Turmeric powder – 1/2 tsp.
  6. Grated coconut – 1 cup
  7. Greenchillies – 2 numbers
  8. Mustard seeds – 1/2 tsp.

For Tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Dry red chillies – 2 numbers; split
  4. Curry leaves – a few


Combine the ingredients from 1 to 5 in a medium pan & briong the mixture to a rolling boil. Cover cook on low heat for 20 minutes or till the mixture is almost dry.

Grind the coconut and greenchillies to a coarse paste like you do for aviyal. Add the mustard seeds and crush again. Make sure that you do not grind the musard seeds as this would make the pachadi bitter. Add this paste to the cooked veggies and cook for 2 more minutes. Remove from heat.

Heat 1 tbsp. of coconut oil in a wok & add the mustard seeds. Allow them to pop. Stir in the dry red chillies and curry leaves. Pour this mixture over the pachadi.

Source:- Magic Oven

This entry was posted in Lakshmi Nair recipes, Onasadhya, Pachadi, Traditional Kerala dishes. Bookmark the permalink.

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