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


  • 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


  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

Navaratna Kuruma

A delicious combo of fruits and vegetables in a rich creamy sauce..


  • Onion – 3
  • Cashewnuts – 75 gm
  • Milk – 2 cups
  • Cardamoms – 5
  • Ginger garlic paste -1 tsp
  • Green chilli paste – 1/2 tsp
  • Carrot – 2
  • Beans – 10
  • Caulifower – 5 florets
  • Paneer cubes – 1/2 cup
  • Raisins – 1 tbsp
  • Apple chopped – 1/2
  • Pineapple chopped – 2 slices
  • Grapes – 10
  • Garam Masala – 2 tsp
  • Corainder leaves – to garnish


  1. Boil onions and cashew in milk.Strain and make a smooth paste.
  2. Heat pan and add 2 tbsp oil.
  3. Add the cardamoms, saute ginger garlic paste and the green chilli paste.
  4. Add the onion cashew paste and saute till oil rises to the top. Add 1/2 cup water and boil. Saute till the gravy thickens.
  5. Boil the vegetables and add to the gravy.
  6. Add paneer, raisins and the fruits and finally the garam masala.
  7. Garnish with coriander leaves and serve.