Ethakka Pineapple Pachadi

My friend, Zareena called me up yesterday to ask if we would like to join her for the Onam sadhya , at ISC. Eagerly accepted the invitation, no way was I going to  miss a sadhya.. And at the back of my mind, I wanted to let the kids see and feel the festive atmosphere. Festive is the worda really nice sadhya with Onam songs in the background and most of the people wearing traditional Kerala dress…. took me back to the days in Kerala… Onam with pookkalam and sadhya, especially paaysam… Though my eldest son wasn’t quite thrilled to eat from a banana leaf , the younger one was quite happy and even enjoyed the vanchippattu  ..  Thanks Zareena, for the invitation.

[A modest Sadya that I made for Onam… As it was a last minute decision the number of curries was less, nevertheless managed to make Parippu Paayasam..]

My favourite among the sadhya dishes – Madhura Curry/ Ethakka Pineapple Pachadi – a tasty combo of fruits in ground coconut. Though the name mentions only ethakka and pineapple, this one has mango and grapes added which adds a really nice flavour. I think the curry should be called Fruit Salad Curry, (courtesy my sister in law) . What do you say?

Here’s the recipe

Ingredients

  • Banana (frying variety) , cubed – 1 cup
  • Pineapple , cubed – 1 cup
  • Mango , cubed – 1 cup
  • Black grapes – 5
  • Turmeric powder- 1 tsp
  • Chilly powder – 1 tsp
  • Sugar – 1 1/2 tbsp
  • Coconut, scraped – 6 tbsp

For tempering

  • Coconut oil – 3 tsp
  • Mustard seeds- 1 tsp
  • Red chillies – 4-5
  • Curry leaves – a few

Method

  1. Keep the grapes in hot water . After 10 minutes remove  from hot water and keep them aside.
  2. Mix the banana, pineapple and mango pieces with the chilli and turmeric  powders. Cook the pieces adding about 1/2 cup of water and salt.
  3. When the pieces are cooked well and all water is absorbed, add the sugar and mix well.
  4. Grind the coconut into a smooth paste and add to the fruits mixture.
  5. Add the grapes.
  6. Heat a pan for tempering. Add oil . When oil gets heated , add the mustard seeds. When it starts to splutter , add curry leaves and red chilies.
  7. Pour the oil over the curry.


Sending this the events- Food Palette Series- rainbow colours , Life is Green , Kerala Kitchen hosted by Easycooking, and Anyone Can Cook events

Banana Fritters


This a variation of Keralites’ own  Ethakkappam (Fried Bananas)…  Here, we saute the bananas and then mash them lightly , then roll them and finally fry them.. Now as I type this, I wonder why should we make a dish complicated if there is a comparatively easier version.. May be that’s the Mallu way of doing things 🙂  .. But I can vouch for their taste… So when you have  time on hand go for these fritters instead of  Ethakkappam..

Ingredients

  • Bananas (frying variety) -3
  • Cashew nuts, chopped – 1 tbsp (about 10 cashews)
  • Raisins – 1/2 tbsp
  • Ghee – 3 tbsp
  • Cardamom powder- 1/2 tsp

For the batter

  • All purpose flour (Maida) – 1 cup
  • Rice powder – 1 tbsp
  • Egg – 1
  • Sugar- 4 tbsp (can increase the amount if the bananas are not too ripe)
  • Water- 1 cup

Oil – for frying

Method

  1. Cut each banana into cube shaped pieces.
  2. Heat a non stick pan.  Add 1 tbsp of ghee.
  3. On a low flame,saute the cashews until golden brown. Keep them aside.
  4. Next saute the raisins till golden. Keep them aside.
  5. Add 2 tbsp of ghee to the pan.  Saute the banana pieces till they turn golden brown in colour. (Remember to keep the flame low)
  6. Lightly mash them with the back of a spoon.
  7. Toss  the cashews and raisins back into the pan and mix everything together. Add 1/2 tsp of cardamom powder.
  8. Transfer the contents to a plate and allow it to cool slightly.
  9. Now roll them into lime sized balls.

To Make The Batter

Mix the flour and rice flour with egg and water to form a smooth batter. Add the sugar and stir well.


To Deep Fry

  1. Heat oil in a deep bottomed pan.
  2. Dip the balls into the batter.
  3. On a medium flame, fry them in batches and remove from fire when you get a nice golden brown colour.

Note: The  banana balls can be prepared in advance and freezed for around 2 weeks.  I make them in advance for Ramadan. When required , take them out of freezer and allow to thaw for around 1 hour. Then prepare the batter and fry them..

Sending this to Kerala Kitchen hosted by Magpie’s Recipes

and to Iftar Moments at Taste of Pearl City