In our traditional cooking/ recipes, we mostly use indigenously grown vegetables, though many of those can be and are substituted with other less traditional but commonly available vegetables. This Fruit Pachadi is pretty much like that and a new twist on the old.
We usually do not cook with fruit except perhaps mangoes, plantains and jackfruit and this particular Pachadi is perhaps the only one I know where other fruit is used and that too, fruit like pineapple and the less common grapes. While pineapple is more common in Kerala, grapes are only being seen there in the very recent past.
You will find many variations of this Pachadi, some made with tamarind and no yogurt, others without tamarind and a little bit of yogurt and so on. This version which is mine is made with quite a bit of yogurt and uses a bit of turmeric powder, which gives it a golden yellow colour.
The slight tang in the Pachadi comes from the yogurt and the fresh pineapple whereas the sweet comes from the pineapple, grapes and jaggery. This Pachadi is mainly savoury so one needs to add enough salt to taste it. The sweet should balance out the salt with a hint of sourness and fire from the chillies.
Fruit Pachadi is served as a side dish along with rice, sambhar (a vegetable and lentil gravy dish) and stir-fried vegetables.
Fruit Pachadi (Pineapple & Grapes In A Spiced Coconut and Yogurt Chutney)