Thursday, March 9, 2017

Pineapple Pomegranate Pachodi / Pachadi.

Pineapple Pomegranate Pachodi / Pachadi …. An awesome Raita sort of a side dish served along with Rice and Curry. Usually prepared with only pineapple in Southern parts of India, I have given my own twist with the addition of some pomegranate seeds. Tastes simply great …. Enjoy ….  

Pachodi / Pachadi is a Raita sort of dish that is served lukewarm though it cooked as an accompaniment / side dish to Rice along with other curries. It tastes best when served at room temperature. However, this dish has to be served within a few hours of cooking or the same may go sour. This dish is a common dish in Southern parts of India. The names however differ and are called Pachodi / Pachadi / Morkolumbo etc. Pineapple Pachadi is a delicious raita sort of dish which is tangy and sweet ie Khatta and meetha in taste. This is a must at many ceremonies in kerala and on auspicious days too. This dish can be prepared with veggies as well as fruits. There are many combinations in which the same can be prepared too. I will be posting as many combinations as possible. Today however, I prepared the same with the addition of pomegranate seeds to the pineapple pachadi. You may prepare the same with only pineapple or mangoes too. But do try this awesome combination. Tastes lovely. 

Ingredients :
Pineapple Pieces (Ripe) About 3-4 cups.
Red Chilli Powder : ½ tsp
Haldi / Turmeric Powder : a small pinch.
Jaggery / Gud : 2-3 tblsp grated. (You use sugar if desired but I prefer jaggery)
Curds : ½ - ¾ cup thick beaten curds.
Pomegranate seeds : ½ cup.
Salt to taste

For Masala : 
Coconut : ½ cup freshly grated.
Jeera : ½ tsp
Rai / Mustard Seeds : ¼ tsp
Green Chillies : 2-3 less spicy one’s.

For Tempering / Tadka :
Coconut Oil (any edible oil) : 1 tblsp
Jeera : ½ tsp
Rai / Mustard Seeds : ½ tsp
Curry Leaves : 8-10 fresh one’s 

Remove the outer thick and rough skin of the pineapple. Remove the eyes on the topmost layer of the fresh pineapple fruit. In Mumbai our fruit vendors slice this with a thin long serrated blade tactfully themselves and give them to us. I always prefer it when they do it as they are very habituated with it and pineapple fruit being thorny, I find it difficult to do so at home or should I say messy and tedious. Off course you can do the same yourself too. Now cut them into pieces of the shape and size of your liking. Preferably keep them medium sized and not very large chunks. In all you will need about 3-4 cups of the same. Put this in a thick bottomed kadai with half a cup of water and bring to a boil. Add in 2-3 tblsp of grated jaggery / gud, a pinch of haldi powder and ½ tsp of red chilli powder and cook on low heat till 50% done only. Do not overcook the pineapples. The cooked pineapple pieces should be firm but soft, yet crunchy to chew on. 

For the Masala : In a mixer grinder add in ½ cup of freshly grated coconut, ½ tsp jeera, ¼ tsp mustard seeds, 2-3 less spicy green chillies cut to pieces. Now grind this to a smooth paste with about half a cup of water. 

** Add the ground masala to the cooked pineapples and cook on low heat for about 3-4 minutes. Just to cook the coconut and remove the smell of rawness in it. Keep stirring. When you see some small bubbles remove from fire and keep it aside and let cool till just about warm. Beat well about ½ to ¾ cup of thick curds. Add this along with salt to taste to the now cooled cooked pineapples. Add ½ cup of shelled pomegranate seeds and mix well. 

For Tempering / Tadka : Heat 1 tblsp of coconut oil (you can use any edible oil). When hot enough add in ½ tsp of jeera and fry a bit. When the colour changes slightly add in ½ tsp of mustard seeds and when they begin to splutter add in 8-10 curry leaves and fry a little bit. 

** Pour the tempering / tadka over the Pineapple Pomegranate Pachodi / Pachadi . Cover and keep this aside for a few minutes. Mix and serve with rice as an accompaniment to any other curry of your choice.

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