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Pineapple Pachadi recipe

Pineapple Pachadi

Swati
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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Condiments, Side Dish
Cuisine Kerala, South Indian
Servings 2

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.
Keyword Pineapple Pachadi
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