Madhura Pachadi/ Kerala Sadhya Style Mixed Fruit Pachadi

Madhura pachadi or sweet pachadi is a traditional Sadhya dish. This exotic pachadi is pleasing to the palate with its perfect balance of sweetness, sourness, and spiciness. Mathura pachadi is a unique dish. It is very appetizing, with the fruity flavors of pineapple, mango, and ripe plantain and the nutty taste of coconut. It is thick and creamy curry and is a popular Sadhya recipe in central Kerala. Sadhya, which is a grand vegetarian feast made on all festive occasions. Each curry served in a Sadhya varies in taste, texture, and level of spiciness. Pachadi is a mild soothing curry that has a cooling effect. But you can make this curry anytime you like. And if you are like me and love indulging in spicy food, but always want something soothing and sweet to complement your spicy meal, you should give this pachadi a try.

This delicious exotic pachadi is full of flavor and is a great side dish for steamed rice and chapati. Fruit curries like pachadi and pulisherri are an integral part of traditional Kerala cuisine. Locally available fruits like pineapple, mango, and sweet plantain are used, to make fruit pachadi. Here I have used a combination of all three fruits along with some grapes. There is a beautiful balance between the sweetness of fruits, the nutty taste of coconut, and the sourness of spiced yogurt. Cumin, curry leaves, and coconut oil add to the flavor. Try this easy madhura/ sweet pachadi, you will surely love it.

Madhura Pachadi/ Kerala Sadhya Style Mixed Fruit Pachadi Recipe

Ingredients
Pineapple - 1 cup
Ripe sweet mango- 1 medium
Sweet plantain/Ethapazham- 1 medium
Grapes- a hand full
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Green chilies-1
Sugar or jaggery- 1 tsp
Salt to taste
Yogurt-1/2 cup
Grated Coconut- 1/2 cup
Ginger- a slice
Cumin seeds- 1/3 tsp
Mustard- 1/2+ 1/3
Dry red chilly- 2
Curry leaves- 2 springs
Coconut oil- 2 tbs

Chop the fruits into small cubes. In a pan, add the fruits and mix turmeric, chopped green chilly, chilly powder, and salt. Add 1/3 cup of water and cook till the fruits are soft and cooked. Add sugar or jaggery (optional).
Make a fine paste of coconut, ginger, cumin, and 1/3 tsp of mustard seeds. Add this to the cooked fruits along with yogurt and mix well. Simmer in low heat for about a minute and add grapes. Continue to simmer till the grapes become soft for about a minute. Switch off the flame.
In a pan, heat coconut oil and add mustard seeds. When the mustard seeds pop and splutter, add the dry red chilies and curry leaves. Fry for a minute and pour over the curry, and mix. Enjoy with rice or flatbread!