Pineapple Pachadi is a traditional Kerala side dish made with pineapple in a coconut yogurt based sauce. Pineapple Pachadi is a delicious raita with a sweet tangy taste and usually served as an accompaniment for meals in Onam Sadya. They call this Pachadi as Madhura curry with a slight variation with black grapes added to this Pachadi.
Pineapple Pachadi is a delicious raita with a sweet tangy taste and this is a must item in all sadyas.
About Pineapple Pachadi
Pachadi is nothing but raita which is usually served as an accompaniment for meals in onam sadya. Lets get on to learn Pineapple Pachadi with stepwise pictures and video.
Given the work involved to cut the pine in the fruit and problem with storing the fruit after using kept me away from cooking Pineapple. But I pushed myself for this pachadi and it has become our family favorite. Nowadays cut pineapple pieces are readily available at stores, so you can use them too.
Pineapple gives an exquisite look and fills the plate in the seervarisai of marriages, betrothal, valaikaapu and other functions. Very rarely we buy pineapple – leftover of fresh pineapple can be used for making this recipe or puliserry or tikka or salad or a simple pineapple juice.
Pineapple Pachadi Ingredients
- Pineapple: I have avoided Pineapple dishes for the very sense of the amount of work in cutting and difficulty in storing them. So I suggest to get them whenever you find cut pieces of pineapple either at stores or with street vendors. I get them usually at Pazhamudhir Nilayam in our city. Check if the Pineapple is raw or ripe when you are buying a fresh whole fruit.
- Curd: Thick curd / Yogurt is recommended for this recipe. Curd available at stores will also be fine for this recipe.
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📖 Recipe Card
Pineapple Pachadi
Ingredients
- 1 cup pineapple cubed
- 1/2 cup thick curd
- 1 teaspoon jaggery
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- water as required to cook
- salt to taste
To grind to a paste:
- 1/4 cup coconut fresh & grated
- 1/8 teaspoon mustard seeds
- 1/4 teaspoon jeera
- 1 long green chilli
- water as needed
To temper:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 small red chilli
- few nos curry leaves
Instructions
- Remove the outer skin of pineapple, the thorny part.
- Then slice them into circles.
- Chop them into bite sized cubes. Set aside.
- Whisk curd until creamy and smooth, Set aside.
- Add the ingredients listed under ‘to grind’.
- Add water and grind it to a slightly coarse paste, Set aside.
- The mixture should be slightly coarse.
- Add pineapple to kadai.
- Add turmeric powder, red chilli powder, salt, jaggery and little water.
- Mix it well.
- Cook till it turns soft but not mashable, it should be slightly soft.
- It should not be mushy.
- Add coconut paste.
- Coconut mixture should be slightly coarse.
- Mix it well. Saute for few mins until raw smell of coconut leaves.
- Cook for 3-5 mins until it becomes dry. Then switch off and let it cool.
- Heat a tadka pan – heat oil and add the items listed under ‘to temper’ let it splutter.
- Add this tadka to cooked pineapple coconut mixture.
- Mix well.
- Serve Pineapple Pachadi with rice and any curry of your choice.
Video
Notes
- The consistency would be semi thick.
- Don’t let the pineapple pieces turn mushy. It should be cooked to soft. There is another version where you can even mash the fruit but I prefer this version of chunky pineapple pieces.
- Let the pineapple coconut mixture cool a bit before you add curd else it will curdle.
- I added thick yogurt, if you want you can even whisk it once and then add it.
- Coconut paste should not be very fine and should not be watery.
- If you feel pineapple is very sweet then skip jaggery.
Pineapple Pachadi Recipe Step by Step
1.Remove the outer skin of pineapple, the thorny part.
2. Then slice them into circles.
3.Chop them into bite sized cubes. Measure 1 cup and Set aside.
4.Whisk curd until creamy and smooth, Set aside.
5.Add the ingredients listed under ‘to grind’.
6.Add water and grind it to a slightly coarse paste, Set aside.
7. The mixture should be slightly coarse.
8.Add pineapple to kadai.
9.Add turmeric powder,red chilli chilli powder,salt, jaggery and little water around 1/2 cup.
10.Mix it well.
11.Cook till it turns soft but not mashable, it should be slightly soft. 
12. It should not be mushy.
13.Add coconut paste.
14.Coconut mixture should be slightly coarse.
15.Mix it well. Saute for few mins until raw smell of coconut leaves.
16.Cook for 3-5 mins until it becomes dry. Then switch off and let it cool.
17.Heat oil and add the items listed under ‘to temper’ let it splutter.
18.Add this tadka along with whisked curd to cooled pineapple coconut mixture. It is ok to add when its warm but not too hot.
19.Mix well.
Serve with rice and any curry of your choice.
Expert Tips
- The consitency would be semi thick.
- Don’t let the pineapple pieces turn mushy. It should be cooked to soft. There is another version where you can even mash the fruit but I prefer this version of chunky pineapple pieces.
- Let the pineapple coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, if you want you can even whisk it once and then add it.
- Coconut paste should not be very fine and should not be watery.
- If you feel pineapple is very sweet then skip jaggery.
- Make sure to add curd only when the cooked mixture is cooled down to avoid curd from being splitted.
Serving Suggestions
- Pineapple Pachadi is a great accompaniment in Onam Sadhya. It can be served as a side dish in vegetarian meals and thali.
- This pineapple pachadi can be served as an additional side dish for stuffed Parathas and Chapathi.It also goes well with Biriyani for kids and sweet lovers.
- Serve 1-2 ladles in sadhya and 2-3 ladles for daily meals. Pineapple and curd becomes sour by ageing, hence consume on the same day of making. Refrigerate and consume for dinner or for the next day.
Pineapple Pachadi – FAQs
1.Is Pineapple Pachadi and Raita the same?
No – even though they give similar taste because of curd. While Raitha is more of a no-cooking recipe, Pachadi as we see in the recipe, needs little bit of cooking.
2.Is Pineapple Pachadi and Pineapple Puliserry the same?
No – even though they are more or less similar in look because of pineapple, curd and other ingredients. While raitha is sweeter, puliserry is sourer. Puliserry is slightly different in cooking and needs more curd, water and have additional ingredients – onions, garlic and fenugreek seeds.
3.Do you know?
Although Pineapple is high in sugar, it is low in calories due to its dietary fibre content which improves glucose metabolism. Thanks to its antioxidant properties, raw pineapple consumption improves the absorption of antibiotics, helping to fight bacterial infections.
Raks anand
Sounds delicious… Loved the set up with wet vazhai ilai 🙂
Ashwini Herkal
very nice 🙂
Durga Karthik.
Never heard of this.Thanks for the recipe.
Ramya Venkateswaran
the grinding part gives the more flavor to the recipe