Pineapple Pachadi

Preparation Time : 30 mins Cooking Time : 15 mins Serves : 4

Pachadi is a mildly spiced coconut and yogurt based curry made with seasonal vegetables or fruits. This pineapple pachadi is sweet, tangy and spicy, providing a delicious accompaniment to the traditional Kerala sadya (vegetarian feast) side dish. 


Pineapple – 1 1/2 cup chopped

Sugar or jaggery – 1 tsp

Turmeric – 1 pinch

Yogurt – 1/2 cup

Salt to taste

To grind –

Coconut – 1/2 cup

Cumin – 3/4 tsp

Green chilies – 1 or 2 no’s

For tempering –

Oil – 1 Tsp

Mustard – 1/2 Tsp

Fenugreek – 1 pinch

Dry chilies – 1 cut it into small pieces

Curry leaves – 1 spring





Add chopped pineapple in a pan, add sugar, salt, and turmeric powder, add 1/2 cup of water, Cook pineapple on medium heat till the pieces are soft.


Add prepared coconut paste


Boil for a few minutes till coconut is cooked and the curry is fragrant and thick.

Remove from heat and allow to cool slightly 3-4 minutes. Whisk in the yogurt, check to the season and add salt to taste.


Heat oil in a small pan. Add the rest of the tempering (tadka) ingredients and allow the mustard seeds to crackle, then add fenugreek, broken dry chilies, and curry leaves when fenugreek turns to light brown remove from the flame. Pour hot tadka over pachadi. Stir well and keep covered until serving time.


Leftover pachadi can be refrigerated. Bring pachadi to room temperature before serving. Do not boil pachadi in which yogurt has been added, to prevent curdling.

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