Pineapple Pulissery | Pineapple Pachadi | Pulissery Recipe

Pineapple Pulissery, a modern twist to the traditional pulissery. Pulissery, a delicious and creamy curd based curry from Kerala and it's made with both vegetables (like ash gourd, pumpkin) and fruits like( mango, pineapple). It's one of the common dish in Onam Sadya menu.

This can be prepared as curry or as a accompaniment based on the consistency. Today i have prepared as accompaniment for our meal, it tastes good with rice & any spicy curry. In our home ,we often prepare thadiyanakai kootu, this recipe sounds so similar to that, instead of ash gourd, pineapple is used in this recipe. 

Whenever i try any kerala recipe, it sounds so familiar to what we cook back in my home town,Tiruneveli, to be precisely saying, in our family, the cooking style  is so similar to what we call now as "Kerala cuisine" more than the "Tamil cuisine".  After all ,all this state partition happened after independence, but even before that people have their way of cooking, right?? With that thought, let's check out the pineapple pulissery recipe.   

Pineapple Pulissery | Pineapple Pachadi

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Pineapple Pulissery, Pineapple Pachadi,Kerala Pachadi Pineapple Pulissery, a modern twist to the traditional pulissery recipe.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Pineapple(chopped) - 1cup
Curd - 2 tbsp
Salt - to taste
Turmeric powder  - 1/4 tsp
To Grind
Coconut - 2 tbsp
Green Chili - 1
Cumin seed - 1/2 tsp
Garlic - 1 pod
Pearl onion - 1 
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion(sliced) -2 

Procedure

Cut the pineapple into small cubes, heat the kadai with 1/2 cup of water and add the pineapple. 

Once it comes to boil, keep the flame in low and let the pineapple cook. In the mean time, grind the ingredients listed under to "To Grind" into smooth paste.

Once the pineapple is almost cooked, add the coconut paste, turmeric powder and salt. Mix it well and let it cook completely. Beat the curd into smooth texture.

Keep the flame in low(if you're using electric stove/induction stove, switch off the flame, the residual heat in the stove is enough) and add the curd, give a quick mix and switch off the flame.  Keep the ingredients ready for tempering.

Heat the oil in kadai, temper the ingredients listed under "To Temper", saute until the onions become brown, switch off the flame and add into the pulissery.

Finger licking delicious Pineapple Pulissery is ready.

Related: How to make Pineapple Raita

Notes:

• Coconut oil gives great flavor to pulissery.
• While adding the curd, keep the flame in lowest possible to avoid the curdling.
• Adjust the consistency as per your liking.
  

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Gongura Chutney/Pachadi, a spicy and tangy chutney made from gongura leaves. I had seen lot of recipes online with gongura leaves including both veg and non-veg and also heard from friends how good it is, but  i never had the chance to taste this chutney until i tried on my own. Usually the nearby indian store have the stock of gongura leaves, but mostly they are not fresh, but luckily last week it was so fresh, so immediately picked one and tried this chutney within few days. The natural tanginess from the leaves gives great taste to the chutney and ST liked it so much, since i'm not into any tangy dishes like pickle n all, i couldn't have it more than a spoonful.But with that limited tasting, i can definitely say that it was so good and those who like spicy and tangy dishes, definitely give it a try. Now let's see how to make this gongura chutney. 

Gongura Chutney | Gongura Pachadi | Sorrel leaves Chutney

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 4 
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients
Gongura leaves- 1 bunch
Garlic - 1 clove
Salt - to taste
To dry roast
Red chili - 6
Coriander seed - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seed - 1/2 tsp
Fenugreek seed - 1/4 tsp
To temper
Oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1/2 tsp
Red chili - 1 
Curry leaves - few

Procedure

Measure and take all the ingredients for dry roast, add it in the pan and roast till nice aroma comes from it. Remove from the heat and transfer to the plate.Remove the stalk from gongura leaves, wash and pat dry them well, then add into the pan and saute till it shrinks.  Let it cool completely.Add all the roasted ingredients except gongura into the mixie jar and grind them into coarse powder, then add the sauted gongura leaves, garlic and salt.Grind them into fine paste without adding any water. Next temper the ingredients listed under "To Temper" and add into the chutney.Tasty Gongura chutney/pachadi is ready.

Notes:

• For the given quantity, the spice level is moderate, if you want really spicy chutney add more chilies.
• It stays well for days in refrigerator.
  

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Cucumber Khichadi | Vellarikka Thayir Pachadi | Cucumber Raita

Vellarikka Khichadi, a delicious curd based pachadi/accompaniment made from cucumber. Few months back, while browsing through pinterest, i had came across this recipe and thought this was so similar to the ash gourd kootu that we used to prepare often at home, instead of ash gourd here the cucumbers are used, since we are very fond of the ash gourd kootu, without a second thought, the very next day, i had prepared this khichadi along with sambar for lunch , it was so delicious and we liked it a lot. Now it's become the routine dish in my kitchen whenever i had the cucumbers in hand.

And also learnt that this khichadi is famous in kerala and also it's included in sadya menu at onam festival. If you like coconut & curd based side dish for your rice, then definitely give a try, i'm sure that you're amazed by its simplicity and tastes at the same time. Now let's check out how to make this yummy cucumber khichadi.

Vellarikka Thayir Pachadi | Cucumber Raita

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Raita | Recipe Cuisine: Indian

Ingredients
Cucumber - 1 
Curd - 1/2 cup
Salt - to taste
To Grind
Coconut -2 tbsp
Green chili - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Red chili -1 

Procedure

First peel the cucumber, cut them into half vertically and remove the seeds from them, then chop them into small pieces.Beat the curd well without lumps and keep it ready. Heat a kadai with 1/2 cup of water and add the chopped cucumber and let it cook till it's soft.In the mean time, add all the ingredients listed under "To Grind" into mixie jar and grind them into smooth paste. Once the cucumber is well cooked, add the coconut paste and salt.Mix it well and cook till the raw smell leaves, switch off the flame and then add the curd and mix it well.Temper the ingredients listed under "To Temper" and add into the cucumber.Tada, Tasty Cucumber Khichadi is ready to serve.

Notes:

• Adjust the green chili as per your taste, the given quantity is for mild spice.
• Coconut oil gives great flavor to the curry, so highly recommend to use it.
  

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Mango Sweet Pachadi | Mango Thokku | Mango Pachadi

Mango Sweet Pachadi/Thokku, a sweet, sour & spciy thokku made from the raw mangoes. When i was kid, i was so crazy about this mango pachadi and i kept on insisting Amma to make this whenever i saw raw mangoes in the kitchen. 

It tastes best with curd rice, but i like to have as it is just like jam 😄. Now i think that it's kind of like jam,you can spread this on chapathi,roti or even on dosa and have it as rolls, it would be delicious for sure.
To make delicious thokku, you should balance the sourness from the raw mango, so depends on the sourness of the mango, you may need more or less of red chili powder and jaggery. 

The mangoes that i have used here have mild sourness, if your mangoes have more sourness, increase the red chili powder than the quantity mentioned here or vice versa.So what you're waiting for?Try this delicious thokku when mangoes are in season.

Mango Sweet Pachadi

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Mango Sweet Pachadi, Mango Pachadi,Mango Thokku Mango Sweet Pachadi/Thokku, a sweet, sour & spciy thokku made from the raw mangoes.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Raw Mango(thinly sliced) - 2/3 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 
Jaggery powder - 2 tbsp
To Temper
Oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few

Procedure

Peel the mango and sliced into thinly.Heat a kadai with 1 cup of water and bring to boil, then add the sliced mangoes.

Let it cook, once the mangoes becomes soft, add the turmeric,red chili powder and salt and cook till it becomes mushy.

Once the mango becomes mushy and thick, add the jaggery powder and mix well.

Finally temper the ingredients listed under "To Temper" and add into the mango pachadi.

That's it,Sweet and Sour Mango Pachadi is ready.

Related : How to make Spicy Raw Mango Thokku

Notes:

• If you don't want to make it as more sweet, then reduce the amount of jaggery.
• Depends on the sourness of the mango, you may need more or less of red chili powder.
• It stays well for more than a weak in refrigerator.
  

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Beetroot pachadi | Beetroot Raita | Accompaniment for Rice

Beetroot Pachadi/Raita, is one of the famous accompaniment prepared during onam festival in Kerala. For this year onam, we were invited by one of our friends to onam feast and it's my first onam feast and that's where i tasted this yummy pachadi.

I was awestruck by the color of pachadi, it was so pleasant to see the bright pink color of the  pachadi and it has perfect balance of sweetness from beetroot, spiciness from chilies & sourness from curd.

One more thing about this pachadi is that it doesn't have that earthy smell of beetroot, those who don't like beetroot because of that earthy smell, trust me and try this pachadi, you won't be disappointed.

Later i got the recipe from my friend by words of mouth & i forgot to make note of it. So when i thought of making this, all i remember was it's made by beetroot,coconut & curd. And i was bit hesitant to ask her again, so searched in google and the recipe from cookingandme looks promising and the texture & color looks somewhat similar to what i had tasted. So i tried and it was so delicious with rice and sambar. 

Beetroot Pachadi

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot pachadi, Onam Recipe, Beetroot Raita Beetroot Pachadi/Raita, is one of the famous accompaniment prepared during onam festival in Kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1(small)
Curd - 1/3 cup
Oil - 1/4 tsp
Salt - to taste
To grind
Coconut - 1/4 cup(loosely packed)
Green chili - 1 
Cumin seed - 1/4 tsp
Garlic - 1 pod
Pearl onion - 3
To Temper
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few
Pearl onion - 2(chopped)

Procedure

Grate the beetroot using the small nozzle of grater. In a mixie jar, add all the ingredients listed under "To grind" and grind into smooth paste with water.

Heat the pan with oil, add the grated beetroot and saute till the raw smell leaves, then add the coconut paste and wash the mixie jar with 1/4 cup of water and add into the beetroot.

Add salt and bring to boil & cook till the raw smell leaves & switch off the flame. Let the beetroot comes to room temperature, add the curd & mix well.

In the meantime, temper the ingredients listed under  "To Temper" and add into the pachadi.

That's it !  Tasty Beetroot Pachadi is ready.

Related: How to make Beetroot Chutney

Notes:

• Adjust green chili according to the sweetness of beetroot and to your taste.
• Coconut oil gives great flavor to the pachadi, highly recommend to use it.
• Depends on your required consistency, you can add more or less curd.
• Add curd  after the beetroot comes to room temperature.
• Using fine grater to grate beetroot gives nice texture to the pachadi and it also cooks easily.
  

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Vendakkai Pachadi | Okra Pachadi

Vendakkai Pachadi, a delicious accompaniment made from okra/ladys finger, tomato and other spices. It's also known as "Vendakkai Thakkali Pachadi" or "Vendakkai Mangai Pachadi"

When raw mangoes are in season, a few pieces of sliced raw mangoes are also added in this pachadi with the reduction of tomatoes, that would be even more tasteful with mango flavor.

Whenever i ask ST what accompaniment he want for sambar & rice, his immediate reply would be if we have Vendakkai,then make vendakkai pachadi. Yes, it's his all time favorite. I'm not very fond of this pachadi like him, but i like to have them with sambar. Surely it's a best combination.

So always i reserve some vendakkai for making this pachadi along with sambar. Amma makes this pachadi with coconut paste always,but i do add sometimes or skip it,either way it tastes good.

If i make sambar with coconut, while making the coconut paste for sambar, i have added a  few tsp extra coconut and use the same in pachadi too. But If i'm making sambar without coconut, then i would skip coconut for pachadi too on that day. Lazy me :-)

Vendakkai Pachadi

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Vendakkai Pachadi, Okra Pachadi, Tirunelveli Vendakkai Pachadi,Vendakkai thakkali Pachadi,Okra Tomato Pachadi,lady's finger pachadi,bhindi pachadi, Vendakkai Pachadi, a delicious accompaniment for rice made from okra,tomato and other spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Lady's Finger/Okra - 10
Onion - 1/2
Tomato(small) - 1

Raw Mango(small) - 1/2 
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves -few
Oil - 1 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
To Grind
Grated coconut - 1 tbsp
Pearl onion - 1 
Garlic pod -1 small
Cumin seed - 1/4 tsp

Procedure

Wash the okra , trim the ends and cut into small pieces. Similarly cut onion, raw mango and tomato into small pieces.Heat the pressure cooker with oil.(missed taking pic of raw mangoes)

Add the onions, saute till it becomes translucent.Then add okra , saute till the sliminess in the okra leaves, then add tomatoes and raw mangoes.

Give a good mix, then add spices(turmeric & red chili powder) & salt. Add enough water to cook the okra.

Cover the cooker with lid and put on weight and cook for 2 whistle.Once the pressure releases from the cooker, open the lid and put it on flame again.

Grind the ingredients listed under "To grind" and add it into pachadi along little water to adjust the consistency.

Allow to boil until the raw smell leaves and then add the coriander leaves into the pachadi. Finally temper the ingredients listed under "To Temper" and add into pachadi.

Serve it with rice and sambar.

Related: How to make Vendakkai Thayir Pachadi

Notes:

• You can cook the pachadi in open pan too. If want mushy okra, so used pressure cooker.
• Saute the okra till the sliminess goes away before adding tomatoes.
• Instead of coconut paste, you can add also 1 tbsp of grated coconut.
• You can make this pachadi without raw mangoes too, in such case add a extra tomatoes for more tanginess. 

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