Kerala Style Pineapple Pachadi

Pineapple Pachadi is a soothing South Indian style side dishes that is technically a chutney but had like a curry. The word ‘Pachadi’ means pounded. And, this pachadi is sure to give a great punch of traditional Kerala cuisine to your taste buds. Refer my recipe and try it out super soon! Here is how to make it.

As you all know by now, I am on an Onam Sadya cooking spree and this Pineapple Pachadi was the next dish on my menu.

Prepared using the small pineapple pieces, this side dish is pleasantly sweet and sour.

The Recipe for Pineapple Pachadi includes two stages. Firstly, you need to cook the pineapple pieces until they are softened.

And second, you need to make the coconut masala.

The coconut masala is made using fresh coconut, green chili, mustard seeds, curry leaves, and red chilies.

The ground masala is added in the pan along with cooked pineapple pieces and yogurt and jaggery and the dish is ready in a jiffy.

Almost like the other recipes included in the Sadya, this  Kerala Style Recipe is also fairly easy to make.

Moreover, you just need 15-20 minutes to bring it together.

Additionally, if you like this Pachadi, then you would surely like Beetroot Pachadi.

What is Pachadi?

It is the south Indian version of Raita.

Here the vegetables or fruits are cooked with tempered and thinned down yogurt sometimes with coconut sometimes without.

This Pineapple Pachadi is sweet, tangy and spicy all at the same time and all these flavors marries together wonderfully to create a stunning dish.

Pro Tips by Neha

In order to save time for making a variety of Pachadis, you could keep the coconut masala handy.

Whenever you are looking to make a variety of Pachadis, you can double or triple the amount of coconut paste which is common for all the pachadies and use as required.

The coconut paste should be really smooth. Add some water if the ingredients are not grinding properly.

Add the yogurt only once the curry is cooled otherwise the yogurt will separate.

This pachadi tastes best when made fresh. However, you can refrigerate it for 2-3 days and microwave before eating.

Serving Suggestions

As this Pachadi is tangy and sweet, you can serve it with steamed rice, rasam, and sambhar. 

This dish is more like raita, so you can serve it as an accompaniment to any Indian meal.

You can even serve it with chapathi, parotta or paratha.

How to make Pineapple Pachadi without yogurt?

You can make it without using curd (Yogurt). I like to follow this recipe and it turns out delicious every time. 

You might also like

Kerala Kadala Curry

Vendakka Pachadi

Kerala Rasam

Instant Mango Pickle

Sorakaya Pachadi

Step by Step Recipe

Add pineapple, salt, turmeric powder and water in a pan and cook for 20 -25 minutes, until pineapple is cooked.

Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender. 

Grind to make a smooth paste.

Add it in the pan along with pineapple and cook for another 3-4 minutes.

Add jaggery and cook for another 2-3 minutes.

Once the pineapple is cooled, add whisked yogurt and mix well.

For the tadka, heat coconut oil in a small pan. Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies.

Pour the tadka over the pineapple pachadi.

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Pineapple Pachadi Recipe

It is a soothing South Indian style side dishes that is technically a chutney but had like a curry. The word 'Pachadi' means pounded. 

4.50 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 180kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• ▢ 2 cups Pineapple (Cut into small pieces)
• ▢ 1 teaspoon Salt
• ▢ 1 cup Water
• ▢ ½ teaspoon Turmeric Powder
• ▢ ½ cup Fresh Coconut (Grated)
• ▢ 1 Green Chilli (Chopped)
• ▢ ½ inch Ginger (Chopped)
• ▢ ½ teaspoon Cumin Seeds
• ▢ ½ teaspoon Mustard Seeds
• ▢ 4-5 cloves Garlic
• ▢ 2 tablespoon Jaggery (Crushed)
• ▢ ½ cup Yogurt (Whisked)

For tadka

• ▢ 1 tablespoon Coconut Oil
• ▢ 1 teaspoon Mustard Seeds
• ▢ 15-20 Curry Leaves
• ▢ 3-4 Dry Red Chillies

Cook ModePrevent your screen from going dark

Instructions

• Add pineapple, salt, turmeric powder and water in a pan and cook for 20 -25 minutes, until pineapple is cooked.
• Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a smooth paste.
• Use little water if required to make the paste.
• Add it in the pan along with pineapple and cook for another 3-4 minutes.
• Add jaggery and cook for another 2-3 minutes.
• Remove the pan from heat and let cool.
• Once the pineapple is cooled, add whisked yogurt and mix well.

For the tadka

• Heat coconut oil in a small pan.
• Once the oil is hot, add mustard seeds, curry leaves and dry red chilies.
• Fry for a few seconds.
• Pour the tadka over the pineapple pachadi.
• Serve with steamed rice, rasam and sambhar.

Notes

In order to save time for making a variety of Pachadis, you could keep the coconut masala handy. Whenever you are looking to make a variety of Pachadis, you can double or triple the amount of coconut paste which is common for all the pachadies and use as required.

The coconut paste should be really smooth. Add some water if the ingredients are not grinding properly.

Add the yogurt only once the curry is cooled otherwise the yogurt will separate.

This pachadi tastes best when made fresh. However you can refrigerate it for a 2-3 days and microwave before eating.

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 643mg | Potassium: 293mg | Fiber: 3g | Sugar: 18g | Vitamin A: 540IU | Vitamin C: 165.6mg | Calcium: 74mg | Iron: 1.3mg

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