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Pineapple pachadi

Pineapple Pachadi is a traditional Kerala side dish made with pineapple in a coconut yogurt based sauce. Pineapple Pachadi is a great accompaniment for rice meal & loved by all for its taste.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
AuthorSharmilee J


To grind to a paste:

  • 1/4 cup coconut fresh & grated
  • 1/8 tsp mustard seeds
  • 1/4 tsp jeera
  • 1 long green chilli
  • water as needed

To temper:

  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 small red chilli
  • few nos curry leaves


  • 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 with rice and any curry of your choice.



  • 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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