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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
Cook Time15 minutes
Total Time25 minutes
Servings2
AuthorSharmilee J

Ingredients

To grind to a paste:

  • ¼ cup coconut fresh & grated
  • ⅛ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 1 long green chilli
  • water as needed

To temper:

  • 2 teaspoon coconut oil
  • ½ 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 ½ cup curd until creamy and smooth, Set aside.
  • Add the ingredients listed under ‘to grind’ : ¼ cup coconut fresh & grated, ⅛ teaspoon mustard seeds, ¼ 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 ¼ teaspoon turmeric powder, ½ teaspoon red chilli chili powder, salt to taste, and 1 teaspoon jaggery.
  • Add little water around ½ 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, ½ 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.
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