Pineapple Pachadi - Onam Sadhya Recipes

Here is the 4th recipe I am sharing for Onam sadhya. Looking at the pachadi picture my mouth is watering. I love Pineapple Pachadi & I sometimes make it when I make Biriyani. This pachadi has a proper balance of sweet, spice, savory. I also liek to eat it just like that. I have always used canned Pineapple to make this Pachadi. If you dont get canned ones, use the fresh ones. Make sure you clean & cut them well. If you are using canned ones, then make sure you drain the liquid off .  This is how I made it...

Serves: 8 people

Making time: 20 - 30 minutes

Ingredients:

• 2 cups canned Pineapple chopped into cubes
• Small onion/shallots - 2, sliced
• Green chilli - 1-2, slit lengthwise
• Chopped ginger - 1 tsp
• Grated coconut - ½ cup
• Chopped garlic - ¼ tsp
• Jeera/Cumin - a pinch
• 1 cup Yogurt beaten
• 1/4 tspn turmeric powder
• Salt
• 1 Tbspn Coconut oil
• Curry leaves

For tempering

• 1 tbsp coconut oil
• 1 tspn mustard seeds
• 1/2 tspn fenugreek seeds
• 2 - 3 red dried chili
• handful of curry leaves

Method:

1. Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
2. Heat oil in a pan and add sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Now add in the Pineapple cubes, turmeric powder,  Add ½ - ¾ cup water. Cook for about 1 minute. 
3. Add coconut paste, cook for 2 - 3 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
4. Bring back to fire and keep stirring for 3-5 mins on low flame. Do not let it boil.
5.  Heat oil in a tempering kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Now pour this tempering on top of the Pachadi. 
6. The dish has a medium thick consistency.

Raw Mango Pulissery - Onam Sadhya Recipe

The 2nd Onam Sadya Recipe is Pulissery & this is a general recipe to make any pulissery. 
Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). The simpler version of Pullisery is called Moru Curry which is made almost every day in Kottayam side. Moru curry is my hubby's favorite & he doesn't mind having it everyday.  It goes well with white rice, Kerala Champa rice, some thoran and papadam. You can use any vegetable to make this recipe. I have used Raw Mangoes in mine.

Serves: 8 people. (Since its served along with Sadya in little quantity)
Making time: 30 minutes

Ingredients:

• Buttermilk - 2 cups
• Turmeric Powder - a pinch
• 1 cup chopped Raw Mango. Optional ( Raw banana, Pineapple, Ridge gourd,  Ash gourd, Pumpkin, Okra) 
• Pepper Powder - 1/4 tsp
• Salt - as needed

To Grind

• Coconut - 3/4 cup
• Garlic - 3-4
• Cumin seeds - 1/2 tsp
• Green Chillies - 1 or 2

For Tempering

• Mustard seeds - 1/4 tsp
• Shallot onions - 4-5 (chopped)
• Dry red chillies - 1 or 2
• Fenugreek seeds - 1/8 tsp
• Curry Leaves - 1 strand
• Coconut Oil - 1 tbsp

Method:

1. Grind together all the ingredients under 'to grind' to a coarse paste.
2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
3. Add the chopped shallots and fry till it turns light brown
4. Add the chopped vegetables with turmeric powder, salt, pepper powder and little water and let it cook for 5 minutes till the veggies are cooked. If you are using Raw mangoes, no need to cook.  (If you do not want any vegetables, skip this step.)
5. Add the ground paste and saute for 2 minutes on very low flame
6. Finally add the buttermilk and required salt.
7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil.

Stuffed Gobhi Mussallam

 

 

(Please note that the Olive oil in the picture was added to make the picture look more presentable. In real, you will not have so much oil. I have also presented only a small portion of the dish in the picture with just 3 florets)

 I have now decided that I will at least post 2 or more recipes in a week in my blog. This morning I have been thinking of making something new & different. I had heard about this dish "Gobhi Mussallam" for the first time a month ago, when my friend mentioned about it. She said it was made during Diwali & other occasions at her home. That is when I started my research for this recipe. Finally I found one which I felt could be good. Well traditionally the whole Cauliflower is baked/tandoored & added into the masala. I decided to cut mine into big florets & add them. Somehow I am not very comfortable to have a big vegetable:) Upon checking the Mussalam recipe, I felt it was very similar to the regular masala recipe. That is why I tweaked in the recipe to make it more tastier. This turned out super delicious & a must must try recipe. My hubby kept licking his fingers... This is how I made it.

Serves: 3 - 4 people
Making time: 1 hour
Preparation time: 10 mins

Ingredients

• 1 Medium Cauliflower cut into big flowers
• 3/4th cup Chenna (Soft cottage cheese)
• 2 tbspn of olive oil for baking cauliflower
• 1 Tspn Chili Powder
• 1 cup organic Tomato puree
• 1 Tspn Coriander powder
• 1/4 Tspn Turmeric power
• 1 Tspn Cumin powder
• 1/4 Tspn Cumin seeds
• 1 Tspn Ginger Garlic paste
• 1 medium Onion (Around 2 cups roughly chopped)
• 2 Tsp Kasoori Methi
• 3 Tbspn Greek Yogurt
• 1/2 tspn cardamom powder
• 4 Tbsp olive Oil
• Curdled milk (Chenna) from 1 Ltr whole Milk
• Salt as per taste

Direction:

1. Make a marinade with cottage cheese, cardamom powder, kasoori methi & salt. Stuff the washed Cauliflower florets with this marinade. Make sure it is well coated.
2. Pre heat the oven to 380 degrees & bake the stuffed cauliflower for about 15- 20 mins. Make sure you sprinkle some olive oil on top of the cauliflower. Once they are cooked set it aside.

For the Mussalam gravy

1. Grind onions along with ginger & garlic to a fine paste.
2. In a heavy bottom deep pan add oil. Once its hot add cumin seeds & ground onion paste. Cook this for about 6 to 8 minutes until it starts to stick & fat separates . Make sure you keep sautéing in between.
3. Now add in the tomato puree, cumin, coriander, turmeric, chili powder, salt & cook it on medium flame for about 5 to 7 minutes. Keep stirring in between.
4. Now add in 2 cups of water, cover the lid & cook this on medium flame for about 10 - 15 mins or until fat separation & all the raw smell goes off. Make sure you sauté in between.
5. Now add in 3 tbspn of greek yogurt & mix well. Now the Mussalam gravy is ready.
6. Add in the baked cauliflower in the gravy. Either mix it with gravy or just place it on top of the gravy.
7. If you feel the gravy is very thick add in some more water. I made mine thick, as I was having them with Rotis.

How to make Chenna:

• 1 Ltr whole Milk
• 1 juice of a lemon
• 1/4 cup of water

Direction: Bring the milk to rolling boil. Into the 1/4 cup of water squeeze in the lemon juice & add this to the milk. Let the milk keep boiling for another minute on low flame. This process will curdle the milk better. Now turn off the flame & drain off the water on a muslin/ cheese cloth. keep this under running water for few seconds so that the tanginess from lemon goes off. Once the water is drained off , which takes about 10 mins, the Chenna will be ready to use. Since its fresh it tastes really creamy & tasty. You can also make this ahead of time & store it in the refrigerator

 

 

Here is the step by step picture to show how to bake the Cauliflower & make the gravy