Pineapple pachadi is a traditional south Indian accompaniment that combines sweet as well as savory taste in coconut and yoghurt base. This is often served as part of a Kerala meal (sadhya). Let’s see how to make this simple and easy dish in this post.
You can make it as part of Onam sadhya or even on regular days as part of any south Indian meal.
Check out my mango pachadi and beetroot thayir pachadi recipe in this blog.
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Ingredients
These are the simple ingredients needed to make pachadi.
- Pineapple – Sweet and tangy pineapple works best.
- Coconut – Adds flavour, richness and taste to the dish.
- Curd – Balances taste of the dish.
- Chilli – I used both green chilli and red chilli for spice, flavour.
- Sugar – Depending on the pineapple’s sweetness we can add a little sugar.
- Mustard – For tempering.
- Curry leaves – Adds a wonderful flavour.
Step by step photos
Let’s see how to make pineapple pachadi with step by step pictures.
1. Firstly, pressure cook pineapple with green chilli, turmeric and ¾ cup water.
2. Let one or two whistles in medium heat.
3. Meanwhile, grind coconut with green chilli, cumin, little water.
4. Grind to a coarse paste.
5. Make sure to add less water otherwise pachadi may turn watery.
6. Let the pressure release naturally.
7. Add ground paste, sugar, ½ teaspoon salt.
8. Add smooth curd in low flame.
9. Mix well and simmer for 1 minutes.
10. Temper with mustard, curry leaves and broken red chilli.
11. Add to the cooked pineapple and pachadi is ready!
Serve Pineapple Pachadi as a side dish with steamed rice or as an accompaniment to any South Indian meal. Enjoy the sweet and tangy flavors!
Variations
- For more spicy kick, use red chilli powder while cooking pineapple.
- I have also seen they add fresh red grapes at the end as garnish. It looks colourful.
- You can add mustard instead of cumin seeds while grinding. Or add both.
Storage
Stays good upto 2 days in fridge. Since coconut is there, if it is hot and humid climate, it may be good in counter top only about 6-8 hours. If you want to store for couple of days in fridge, keep as soon as it cools down. Do not leave on countertop for long time and then refrigerate.
Top tips
While cooking pineapple, use less water to cook, otherwise pachadi may turn watery. In case it happens, boil the excess, off or you can also use ½ teaspoon corn flour or rice flour to make it homogenous. Beat curd well smooth before adding to the pachadi.
Recipe card
Pineapple Pachadi Recipe | Kerala style
Pineapple pachadi is a traditional south Indian accompaniment that combines sweet as well as savory taste in coconut and yoghurt base. This is often served as part of a Kerala meal (sadhya).
Ingredients
- 2 cups Pineapple
- 1 Green chilli
- ¼ cup Curd
- ¼ teaspoon Turmeric
- ¼ teaspoon Salt
To grind
- ½ cup Coconut
- 1 Green chilli
- ¼ teaspoon Cumin seeds
To temper
- 1 tablespoon Coconut oil
- ¼ teaspoon Mustard
- 1 Dry red chilli
- Curry leaves
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Instructions
-
Firstly, pressure cook pineapple with green chilli, turmeric and ¾ cup water.
-
Let one or two whistles in medium heat.
-
Meanwhile, grind coconut with green chilli, cumin, little water.
-
Grind to a coarse paste.
-
Make sure to add less water otherwise pachadi may turn watery.
-
Let the pressure release naturally.
-
After that, add ground paste, sugar, ½ teaspoon salt.
-
Thendd smooth curd in low flame.
-
Mix well and simmer furthermore for 1 minutes.
-
Finally, temper with mustard, curry leaves and broken red chilli.
-
Add to the cooked pineapple and pachadi is ready!
Video
Notes
- While cooking pineapple, use less water to cook, otherwise pachadi may turn watery.
