Pineapple Pachadi is a delicious, lip smacking yogurt based pineapple and coconut side dish from Kerala Cuisine. It has a sweet, spicy and tangy taste and is similar to Raita.
It is basically a chutney but served as a curry and is one of the star dish for Onam Sadhya and Vishu menu.
Stepwise Detailed Pineapple Pachadi Recipe + Video
- About the Recipe
- Ingredients to make Pineapple Pachadi
- How to make Kerela Style Pineapple Pachadi
- Shelf life and Storing the leftover Pachadi
- Tips to get perfect Pineapple Pachadi
- Serving Suggestions
- More from Sadhya Meal ideas or South Indian Cuisine
- More recipes with yogurt that you will love from the blog
- Recipes with Pineapple that you will love to try
- Recipe Card
About the Recipe
Pachadi is a mildly spiced yogurt based side dish with various vegetables and fruits like cucumber, ash gourd, cucumber, pineapple etc.
To make Pachadi, the vegetable or fruit (sliced or grated) is cooked with coconut paste. Then mixed with yogurt and tempered with curry leaves and mustard seeds.
Pineapple Pachadi is made with pineapple. It is one of the most popular pachadi variation. We love to have it with our regular meals too especially during summers.
The recipe is as shared by my dear friend Suma who also gave me the authentic Kerala style Avial recipe. We loved this Pineapple Pachadi and hope that you too will love and enjoy it too.
Ingredients to make Pineapple Pachadi
Pineapple- Fresh pineapple is best to use in the recipe. You can use frozen pineapple. Avoid canned pineapple in this recipe.
For Coconut Paste:
Coconut- Fresh or frozen coconut will work for the recipe. I have used coconut chunks, you can use grated coconut. To use desiccated coconut, soak it in water for few minutes and then use to make coconut masala.
Yogurt- Use fresh plain curd/yogurt. Avoid sour curd in the recipe.
For Tempering- Oil, curry leaves, Whole Red Chilli, Black Mustard Seeds(Rai).You can also add split urad dal but I skipped it in the recipe as I ran out of it.
How to make Kerela Style Pineapple Pachadi
Whisk yogurt till smooth. Chilli it till further use.
Make Coconut paste: Grind coconut, cumin seeds, green chillies to smooth paste. add some water. Crush some mustard seeds and then add to coconut paste.
Cook Pineapple: To make Pineapple Pachadi, cook chopped pineapple pieces with turmeric powder and jaggery/sugar till soft.
Make Pachadi- Add coconut paste to pineapple and cook for 5-7 mins.
Cool the coconut pineapple mixture and add to whisked yogurt.
Prepare Tempering- Heat oil in small pan/tadka pan, add mustard seed, when seeds crackle, add dry red chilli and curry leaves.
Add tadka to yogurt mixture with pineapple and coconut paste. Mix well.
Chilli it and serve.
Shelf life and Storing the leftover Pachadi
Pachadi tastes best when made fresh and served on the same day. You can make in morning and chilli for a couple of hrs. before serving.
Refrigerate the leftover pachadi in an airtight container. Finish it by next day. You can add some fresh tadka before serving. Add some water to pachadi if it gets thick.
Do not freeze it as curd may separate on thawing.
Tips to get perfect Pineapple Pachadi
- Use fresh curd, as sour and old curd will not give a good taste.
- Whisk the yogurt/curd well.
- Take fresh sweet tasting pineapple. Sour or tangy pineapple will also not taste good. You can try using canned pineapple, drain the liquid and rise it once and then cook. But, I will suggest to use fresh or frozen pineapple.
- Add sweetener to pineapple depending on the sweetness of the fruit.
- To use desiccated coconut, soak it in water for few minutes and then use to make coconut masala.
- Completely cool the pineapple and coconut mixture before adding to yogurt as it may curdle if we add it hot or warm.
Serving Suggestions
Pineapple Pachadi is one of the important item in Sadhya meals.
Serve Pachadi with South Indian meals like Sambhar rice and papad.
It is just like raita, You can also include it with your North Indian meals like Dal Rice.
More from Sadhya Meal ideas or South Indian Cuisine
Rice- Lemon Rice, Raw Mango Rice, Puliyogare Rice, Sambhar Sadam,
Rasam- Tomato Rasam, Pineapple Rasam, Apple Rasam, Jeera Milagu Rasam, Tomato and Carrot Rasam.
Chutneys- Coconut Chutney- 2 ways, Red Coconut Chutney
Soft Idlis with Idli Rava, Ragi Idli with tempered yogurt, Udupi Style Sambhar, Beans Poriyal, Banana Chips(Air Fryer), Medu Vada, Upma, Rava Pongal, Beetroot Pachadi
More recipes with yogurt that you will love from the blog
Yogurt is a versatile ingredient and can be used in various recipes.
Raita Recipes- Pineapple Raita, Lauki Raita, Ash Gourd Raita, Boondi Raita, Mix. Veg. Raita, Spinach and Pomegranate Raita
Ragi Buttermilk, Chass, Kiwi Masala Lassi, Pineapple Mint Lassi,
Dahi Phulki, Ragi Idli with Tadka Dahi, Kadhi Pakodi and many more.
Recipes with Pineapple that you will love to try
Upside down Pineapple Coconut Cake, Strawberry Pineapple Smoothie, Grilled Pineapple, Non Alcoholic Pina Colada
Recipe Card
Pineapple Pachadi
Equipment
- Grinder for coconut paste
- Mixing Bowl
- Pan
- Measuring Cups and Spoons
Ingredients
- 1 Cup Pineapple
- ½ Cup Plain Yogurt/Dahi
- Sweetener(Jaggery/Sugar) as required
- ¼ tsp Turmeric Powder
- Salt as per taste
For Coconut Paste
- ¼ Cup Coconut Chunks/grated fresh/frozen
- 1-2 Green Chillies or as required
- 1 tsp Cumin Seeds
- ½ tsp Black Mustard seeds/Rai
For Tempering/Tadka
- 1 tsp Coconut Oil
- ½ tsp Black Mustard Seeds/Rai
- 1-2 Dry Whole Red Chilli
- 5-6 Curry Leaves
- ½ Urad dal optional
Instructions
- Whisk yogurt with salt smoothly. Keep aside to refrigerate till further use.½ Cup Plain Yogurt/Dahi, Salt
- Chop pineapple in small pieces.1 Cup Pineapple
- Cook with turmeric and sweetener till soft. You may add little water.Sweetener(Jaggery/Sugar), ¼ tsp Turmeric Powder
- Crush mustard seeds coarsely in mortar pestle.½ tsp Black Mustard seeds/Rai
- Make smooth coconut paste with fresh coconut, green chillies and cumin seeds. Add crushed mustard seeds.¼ Cup Coconut Chunks/grated, 1-2 Green Chillies, 1 tsp Cumin Seeds
- Add coconut paste to cooked pineapple pieces and cook for another 5-7 mins.
- When done cool it completely.
- Add to whisked yogurt.
- Prepare tempering.
- Heat oil in a tadka/small pan. Add mustard seeds.1 tsp Coconut Oil, ½ tsp Black Mustard Seeds/Rai
- When seeds crackle add curry leaves and dry whole red chilli. If using Urad dal add with mustard seeds.1-2 Dry Whole Red Chilli, 5-6 Curry Leaves, ½ Urad dal
- Add to pachadi. Cover and refrigerate till serving time or serve immediately.
Video
Notes
-
- Vegans can use Vegan/Plant based yogurt like cashew yogurt.
- Use fresh curd, as sour and old curd will not give a good taste.
- Whisk the yogurt/curd well.
- Take fresh sweet tasting pineapple. Sour or tangy pineapple will also not taste good.
- You can try using canned pineapple, drain the liquid and rise it once and then cook. But, I will suggest to use fresh or frozen pineapple.
- Add sweetener to pineapple depending on the sweetness of the fruit.
- To use desiccated coconut, soak it in water for few minutes and then use to make coconut masala.
- Completely cool the pineapple and coconut mixture before adding to yogurt as it may curdle if we add it hot or warm.
Do try this Kerala Style Pineapple Pachadi. Invite your friends for South Indian meal special and serve it along with other delicacies. Everyone will surely love this swrr spicy and tangy Pachadi with Pineapple.
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Thanks for stopping by!!
Swati
Karuna
I came across your recipe and decided to make.. it had such a mix of flavours .. totally loved it.
Naina
Loved it!!