Pineapple Pachadi is a traditional South Indian accompaniment that combines sweet and savory flavors in a coconut and yogurt 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 prepare it as part of Onam sadhya or even on regular days as part of any South Indian meal.
Check out mine mango pacadI 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 spicy pineapple works best.
- Coconut – Adds flavor, richness and taste to the dish.
- Curd – Balances the taste of the dish.
- Chili – I used both green chilli and red chilli for spice and flavour.
- Sugar – Depending on the sweetness of the pineapple we can add a little sugar.
- Mustard – To temper.
- curry leaves – Adds wonderful flavor.
Step by step photos
Let’s see how to prepare pineapple pachadi with step by step pictures.
1. First pressure cook pineapple with green chili, turmeric and ¾ cup of water.
2. Allow one or two whistles to cook on medium heat.
3. In the meantime, chop the coconut with the green chilli, cumin and a little water.
4. Grind to a coarse paste.
5. Make sure to add less water otherwise the pachadi may become watery.
6. Let the pressure release naturally.
7. Add the ground paste, sugar, ½ teaspoon of salt.
8. Add smooth curd on low flame.
9. Mix well and simmer for 1 minute.
10. Temper with mustard, curry leaves and cracked red chilli.
11. Add it to the cooked pineapple and the 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 spicy flavors!
Variations
- For a spicier twist, use red chili powder when cooking the pineapple.
- I also saw that they add fresh red grapes at the end as a garnish. It looks colorful.
- You can add mustard instead of cumin seeds while grinding. Or add both.
Warehousing
It stays good for up to 2 days in the refrigerator. Since the coconut is there, if the weather is hot and humid, it may only be good on the counter for about 6-8 hours. If you want to keep it for a couple of days in the refrigerator, store it as soon as it has cooled. Do not leave on the countertop for a long time and then store in the refrigerator.
Best suggestions
While cooking pineapple, use less water for cooking, otherwise the pachadi may become watery. If this happens, boil the excess or you can also use ½ teaspoon of corn flour or rice flour to make it smooth. Beat the curd well before adding it to the pachadi.
Recipe card
Pineapple Pachadi Recipe | Kerala style
Pineapple Pachadi is a traditional South Indian accompaniment that combines sweet and savory flavors in a coconut and yogurt base. This is often served as part of a Kerala meal (sadhya).
Cup measurements
ingredients
- 2 cups Pineapple
- 1 Green chili pepper
- ¼ cup Curd
- ¼ teaspoon Turmeric
- ¼ teaspoon salt
For grinding
- ½ cup Coconut
- 1 Green chili pepper
- ¼ teaspoon Caraway seeds
Temper
- 1 table spoon Coconut oil
- ¼ teaspoon Mustard
- 1 Dried chili pepper
- curry leaves
Prevents the screen from going dark
Instructions
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First pressure cook the pineapple with green chilli, turmeric and ¾ cup of water.
-
Make one or two whistles over medium heat.
-
In the meantime, chop the coconut with the green chili pepper, cumin and a little water.
-
Grind to a coarse paste.
-
Make sure to add less water otherwise the pachadi may become watery.
-
Let the pressure release naturally.
-
Then add the ground paste, sugar, ½ teaspoon of salt.
-
Then add smooth curd on low flame.
-
Mix well and simmer for another 1 minute.
-
Finally, dilute with mustard, curry leaves and chopped red chilli.
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Add it to the cooked pineapple and the pachadi is ready!
video
Notes
- While cooking pineapple, use less water for cooking, otherwise the pachadi may become watery.
