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    You are here: Home / Onam / Pineapple Pachadi

    Pineapple Pachadi

    Last Updated On: Jul 27, 2024 by Sharmilee J

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    Pineapple Pachadi is a delicious Kerala style raita with a sweet tangy taste and usually served as an accompaniment for meals in Onam Sadya. Learn to make Pineapple Pachadi with step by step pictures and video.

    pineapple pachadi served in a copper base bowl

    Pineapple Pachadi is a delicious Kerala style raita with a sweet tangy taste and this is a must item in all sadya. I make pineapple raita with just adding curd and spice powders but Kerala style has a unique taste with coconut flavor.

    Jump to:
    • About Pineapple Pachadi
    • Pineapple Pachadi Video
    • Pineapple Pachadi Ingredients
    • How to make Pineapple Pachadi Recipe Step by Step
    • Expert Tips
    • Serving Suggestions
    • FAQS
    • 📖 Recipe Card

    About Pineapple Pachadi

    Pineapple Pachadi is a traditional Kerala style side dish made with pineapple in a coconut yogurt based sauce. Pachadi is nothing but raita so Pineapple Pachadi is pineapple raita which is 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.

    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 easily use them too.

    This pineapple pachadi recipe is simple and easy to make and tastes so delicious. If you love pineapple then this pachadi is a must try for you. You can serve this as raita or side dish for rice 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 cooked in claypot

    Pineapple Pachadi Video

    Similar Recipes

    • Onam Sadya Menu 1
    • Onam Sadya Menu 2
    • Pineapple Puliserry

    Pineapple Pachadi Ingredients

    • Pineapple – Check if pineapple is raw or ripe when you are buying a fresh whole fruit. Sweet and slightly tangy pineapple works best for this raita.
    • Curd – Thick curd / Yogurt is recommended for this recipe. Curd available at stores will also be fine for this recipe.
    • Coconut – Coconut adds flavor and thickness to this raita.
    • Green Chili – Green chili is added for spice.
    • Cumin seeds – Cumin seeds along with coconut and green chili are grind to a coarse mixture and added.
    • Tempering – A basic tempering is made using coconut oil, mustard seeds, curry leaves, red chili.

    How to make Pineapple Pachadi Recipe Step by Step

    1.Remove the outer skin of pineapple, the thorny part.

    clean pineapple

    2.Then cut into thick slices.

    slice it

    3.Chop them into bite sized cubes. Measure 1 heaped cup cubed pineapple and Set aside.

    chop it

    4.Whisk 1/2 cup curd until creamy and smooth, Set aside.

    whisk curd until smooth

    5.Add the ingredients listed under ‘to grind’.

    • 1/4 cup coconut fresh & grated
    • 1/8 teaspoon mustard seeds
    • 1/4 teaspoon cumin seeds
    • 1 long green chili
    • water as needed
    add ingredients to grind

    6.Add water and grind it to a slightly coarse paste, Set aside.

    grind to a coarse paste

    7.The mixture should be slightly coarse.

    slightly coarse

    8.Add pineapple to kadai.

    add pineapple cubes

    9.Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli chili powder, salt to taste, and 1 teaspoon jaggery.

    add spice powders and water

    10.Add little water around 1/2 cup. Mix it well.

    mix well

    11.Cook till it turns soft but not mashable, it should be slightly soft.

    cook pineapple

    12.The water is absorbed and pineapple is cooked. It should not be mushy.

    cook until its soft

    13.Add coconut paste.

    coconut paste

    14.Coconut mixture should be slightly coarse not too smooth.

    add coconut mixture

    15.Mix it well. Saute for few minutes until raw smell of coconut leaves.

    saute for 3-5 mins

    16.Cook for 3-5 minutes until it becomes dry. Then switch off and let it cool.

    cook until raw smell leaves

    17.Heat oil and add the items listed under ‘to temper’ let it splutter.

    • 2 teaspoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 1 small red chilli
    • few curry leaves
    prepare tadka

    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.

    add tadka and curd

    19.Mix well.

    pineapple pachadi is ready

    Pineapple Pachadi is ready!

    pineapple pachadi served in a bowl

    Expert Tips

    • 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.
    • The consistency of pineapple pachadi would be semi thick.
    • Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
    • Let the pineapple coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
    • Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
    • 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 split.

    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.

    Curd based dishes should be consumed fresh on the same day itself. You can refrigerate for 4-5 hours and use it but not more than that.

    FAQS

    1.Is Pineapple Pachadi and Pineapple Raita the same?

    No – even though they give similar taste because of curd. While Raita is more of a no-cooking recipe, Pachadi as we see in the recipe, needs little bit of cooking and coconut based.

    2.Is Pineapple Pachadi and Pineapple Puliserry the same?

    No – they are more or less similar in look because of pineapple, curd and other ingredients. While raita is sweeter, puliserry is slightly sour. 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 fiber content which improves glucose metabolism. Thanks to its antioxidant properties, raw pineapple consumption improves the absorption of antibiotics, helping to fight bacterial infections.

    pineapple pachadi served in a bowl

    If you have any more questions about this Pineapple Pachadi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Pineapple Pachadi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Pineapple Pachadi Recipe

    Pineapple Pachadi is a delicious Kerala style raita with a sweet tangy taste and usually served as an accompaniment for meals in Onam Sadya. Learn to make Pineapple Pachadi with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2
    AuthorSharmilee J

    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 cumin seeds
    • 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 cut into thick slices.
    • Chop them into bite sized cubes. Measure 1 heaped cup cubed pineapple and Set aside.
    • Whisk 1/2 cup curd until creamy and smooth, Set aside.
    • Add the ingredients listed under ‘to grind’ : 1/4 cup coconut fresh & grated, 1/8 teaspoon mustard seeds, 1/4 teaspoon cumin seeds, 1 long green chili, water as needed
    • Add water and grind it to a slightly coarse paste, Set aside.
    • The mixture should be slightly coarse.
    • Add pineapple to kadai.
    • Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli chili powder, salt to taste, and 1 teaspoon jaggery.
    • Add little water around 1/2 cup. Mix it well.
    • Cook till it turns soft but not mashable, it should be slightly soft.
    • The water is absorbed and pineapple is cooked. It should not be mushy.
    • Add coconut paste.
    • Coconut mixture should be slightly coarse not too smooth.
    • Mix it well. Saute for few minutes until raw smell of coconut leaves.
    • Cook for 3-5 minutes until it becomes dry. Then switch off and let it cool.
    • Heat oil and add the items listed under ‘to temper’ let it splutter : 2 teaspoon coconut oil, 1/2 teaspoon mustard seeds, 1 small red chilli, few curry leaves
    • Add this tadka along with whisked curd to cooled pineapple coconut mixture. It is ok to add when its warm but not too hot.
    • Mix well.
    • Pineapple pachadi is ready!

    Video

    Notes

    • 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.
    • The consistency of pineapple pachadi would be semi thick.
    • Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
    • Let the pineapple coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
    • Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
    • 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 split.
    Nutrition Facts
    Pineapple Pachadi Recipe
    Amount Per Serving (75 g)
    Calories 173 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 8g50%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Cholesterol 8mg3%
    Sodium 44mg2%
    Potassium 320mg9%
    Carbohydrates 20g7%
    Fiber 3g13%
    Sugar 15g17%
    Protein 4g8%
    Vitamin A 474IU9%
    Vitamin C 73mg88%
    Calcium 97mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Onam, Raita, RandomPosts, Recent Posts, Recent Recipes

    Reader Interactions

    Comments

    1. Raks anand

      September 02, 2014 at 5:43 am

      Sounds delicious… Loved the set up with wet vazhai ilai 🙂

      Reply
    2. Ashwini Herkal

      September 02, 2014 at 6:33 am

      very nice 🙂

      Reply
    3. Durga Karthik.

      September 02, 2014 at 10:23 am

      Never heard of this.Thanks for the recipe.

      Reply
    4. Ramya Venkateswaran

      September 02, 2014 at 11:22 am

      the grinding part gives the more flavor to the recipe

      Reply
    5. Ragesh

      September 15, 2024 at 4:31 am

      Good recipes.

      Reply
    4.86 from 7 votes (6 ratings without comment)

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