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Pazhavum Pachakariyum Chertha Pachadi - Fruit and Vegetable Curry with Curd and Coconut

Ingredients of Pazhavum Pachakariyum Chertha Pachadi

Serves: 8

It is only in the last four decades that tomatoes and grapes have become widely available in Kerala. So these additions to the traditional sweet pachadi is a recent development. The pineapple and mango should not be completely ripe.

750 gms pineapple

2 medium-sized table mangoes

3 medium-sized tomatoes

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp salt

¾ cup curd (not sour), whisked

250 gms seedless black grapes

1 tsp sugar

Ground to a fine paste:

½ medium-sized, fresh coconut, grated

¾ cup water

Ground to a fine paste:

4 green chillies, chopped

½ tsp mustard seeds

2 tbsp water

Tempering:

2 tsp oil

½ tsp mustard seeds

1 tsp husked Bengal gram (chana dal)

1 stalk curry leaves

Method of Preparation of Pazhavum Pachakariyum Chertha Pachadi

  • Peel pineapple and mangoes. Cut pineapples, mangoes and tomatoes into 1-cm cubes place in a pan.
  • Add spice powders, salt and 5 tbsp water, and mix well.
  • Place pan over high heat and cook for about 10 minutes, stirring occasionally.
  • Mix curd with coconut and chilli paste, and stir in to pan.
  • Bring to boil, add grapes and remove from heat immediately.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add dal and fry till dal turns red. Add curry leaves and fry for a moment longer.
  • Pour contents of pan in to curry, stir in sugar and serve.

Variation: Mampazha Pachadi (Ripe Mango Curry with Coconut): Use 500 gms small table mangoes cut into small pieces, with skin, instead of the fruits used in the recipe above. Increase chilli powder to 2 tsp and turmeric powder to 1 tsp. Omit curd and sugar, and dal and curry leaves in the tempering. Cook mangoes in the same way, adding jaggery to taste if mangoes are not sweet enough.

 
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