Dec 7, 2011

Madhura Pachadi with Ripe Nenthrapazham & Pineapple

Madhura (Sweet) Pachadi with Ripe Nenthrapazham and Pineapple

A very tasty side dish in Kerala Sadya (Feast). Best combination with Rice.

Serves: 5 – 6

You will need

1 cup ( ¼ of a medium size pineapple), cut into cubes (1/2 – inch size)

50 ml water (1/4 cup)

1 medium size ripe nenthrapazham (Ripe plantain /Kerala Banana), cut into cubes (1/2 – inch size)

50 ml water (1/4 cup)

4 tablespoons thick curd

2 teaspoons sugar

For coconut paste:

50 g (3 tablespoons) grated coconut

½ teaspoon jeera powder / jeera (cumin seeds)

2 tablespoons water

Make a paste of above ingredients with 2 tablespoons water. Keep aside.


Separately boil pineapple cubes and ripe nenthrapazham cubes in ¼ cup water on a low heat until tender.

In a bowl, mix separately boiled ripe nenthrapazham and pineapple. Gently mash. Add 4 tablespoons thick curd. Stir continuously for 2 minutes until well blended.

Add coconut paste and sugar. Mix well gently.

For seasoning:

2 teaspoons oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

2 dried red chillies

4 curry leaves


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, broken dried red chillies and curry leaves. Stir well on a low heat for 2 – 3 minutes or until crisp and fragrant. Pour the seasoning over madhura pachadi and serve with rice. Serving suggestion - Decorate with grapes !!!