Pineapple Pachadi Recipe

Pineapple pachadi is a popular fruit based raita served in Kerala Onam Sadhya meal. This pachadi is made with chopped pineapple, cooked with coconut spice paste, mixed with curd and tempered in coconut oil. This pineapple pachadi is served as a side dish with hot steamed rice or matta rice in Kerala.

Pineapple pachadi is a perfect combination of sweet, spicy and tangy flavours. This is one of the interesting recipes you would taste on Onam Sadhya. The pineapple pachadi recipe is so easy to make and tastes delicious with minimal ingredients. 

Pineapple Pachadi Recipe

Somehow I love the smell of pineapple just wafting through your house whenever you use them. The smell is so sweet and gorgeous. And you can never hide them because the aroma of this lovely fruit will show itself.

Jump to:

• About Pineapple Pachadi
• Ingredients
• Hacks
• Pineapple Pachadi (Step by Step Pictures)
• Expert Tips
• FAQ 
• Variations
• 📖 Recipe Card

I love cooking with this, especially this pachadi recipe. Whenever I think about this my mouth will start watering. This pachadi taste sweet, sour and spicy at the same time. Thats what makes this dish unique.

About Pineapple Pachadi

Pachadi plays a significant role in Onam Sadhya spread. It is served during festival meals as a part of tradition. Pachadi are usually prepared using vegetables and fruits like cucumber, okra ( vendakkai ) ,carrot, beetroot, mango and they are cooked in coconut spice paste and mixed with yogurt, then tempered with mustard seeds, and curry leaves in coconut oil. 

Pineapple pachadi is made by cooking chopped pineapple with spices like turmeric powder and chilli powder. Then prepare a masala paste by grinding coconut, green chillies and cumin seeds. The paste is then added to the cooked pineapple and tempered with mustard seeds, cumin seeds, and curry leaves in coconut oil. Then the pineapple is cooked for a few minutes to allow the flavours to blend and finally mixed with beaten yogurt.

The pineapples are super juicy and sweet when cooked and it is one of the best recipes you have to try for this Onam. You have to make it to know about the taste and flavours and let me know how it turned out! 

Similar Recipes

Beetroot Pachadi

Carrot Pachadi

Inji Pachadi

Puli Inji

Narthangai pachadi

WHY THIS RECIPE WORKS 

Burst of flavours : The pineapple pachadi is a sweet, spicy and tangy yogurt based side dish made with pineapple, coconut, chillies and yogurt. The pineapple gives the natural sweetness, whereas the chilli and cumin seeds gives a strong spice and pungent flavour, and the yogurt adds the sour taste to the pachadi. The combination of these ingredients make the pachadi taste unique and truly delicious. 

WHY I LOVE THIS RECIPE - The pineapple always fills the house with a beautiful smell and aroma and I truly love it ! When pineapples are in season, I love to make traditional South Indian recipes like pachadi, pulissery during Onam. This pineapple pachadi is a lip smacking side dish which has a unique sweet, spicy and tangy flavor. When mixed with rice, the first bite always stands out ! If you want to make something truly delicious, then try this pineapple pachadi and thank me later. 

Quick and easy : This pineapple pachadi recipe is so easy to make and it uses minimal ingredients like pineapple, coconut, chilli and yogurt. The recipe can be put together in under 30 minutes and results in a delicious taste. It is perfect for beginners or you can make this during busy days for lunch. 

Ingredients

Pineapple : The tropical fruit adds the natural sweetness to the pachadi. Choose fresh and juicy pineapple for making this recipe. I have slightly blended the pineapple and used it for cooking. You can also use finely chopped pineapples for pachadi. 

Spices : I have used spice powder like turmeric powder and chilli powder for color and spice. You can adjust the quantity of chilli powder based on your spice level. 

Curd : Use fresh and homemade thick curd for best flavour. Don’t use too sour curd, it will ruin the taste. 

Sugar: Sugar is added to balance the taste and also adjust the quantity based on the sweetness of pineapple 

Coconut paste : Grated coconut, cumin seeds, green chilli are grinded into a coarse paste. The paste acts as a base to the pachadi and enhances the taste and spice flavours. You can adjust the quantity of green chilli based on your spice tolerance. 

Tempering : Coconut oil is used for tempering the spices like mustard seeds, cumin seeds, asafoetida. Coconut oil is used in Kerala for its authentic taste and flavour. You can also use any regular oil for tempering. 

Hacks

Using precut fruits : Wash and peel the pineapple. Chop them into pieces and store it in an airtight container. During busy days, these pre-cut fruits come in handy to make this recipe. 

Pressure cooking : If you’re using chopped pineapples, then pressure cook the pineapple along with turmeric powder, chilli powder, salt and little water for 2 to 3 whistles. 

Pachadi is watery : If the pineapple base looks watery, then cook until the water evaporates completely.

Bulk paste : On the previous day or on the day of Onam Sadhya, you can make a bulk amount of coconut chilli paste. This paste can be used to make a variety of vegetable and fruits based thoran, pachadi recipes. 

Pineapple Pachadi (Step by Step Pictures)

Take all your ingredients

You don't need this much curry leaves. It is just for picture. This bunch is from our curry leaf plant.

Take coconut, cumin seeds and green chilli in a blender

add water and make into a fine paste

Take pineapple in a food processor or blender and

make into a rough puree

Pour this onto a kadai..

add in turmeric powder

and chilli powder

season with salt and

sugar

Mix well

Cover and cook for 10-15 mins

Pineapple is beautifully cooked..

now add in the coconut paste

mix well and cook for few more minutes

Switch off the flame and  add in curd

Mix well

Make tempering by heating oil and crackling all ingredients..

pour that over the pachadi

It is getting delicious.

mix well so that everything gets incorporated.

Serve..

Expert Tips

• Use fully ripened pineapple for making pachadi. Avoid semi ripe ones for their sour taste. 
• Adjust the sugar quantity based on pineapple sweetness.
• You can also use frozen grated coconut for grinding the paste, but the texture or taste will differ. 
• The pineapple should be cooked well and the pachadi should not be watery. 
• Whisk the curd into a smooth consistency before adding it to the pan.
• Don’t boil the pineapple after adding curd, it may curdle. 

Storage

Cooked pineapple pachadi stays good in the refrigerator for 1 to 2 days. Cool down the pachadi and transfer them to an airtight container before storing in the fridge.

Serving 

Serve this sweet, spicy and tangy pineapple pachadi with hot rice or matta rice along with sambar, rasam. It also goes very well with chapathi, dosai or roti as a side accompaniment. 

FAQ 

Q.Can I add jaggery instead of sugar ?

Yes you can add sweetener of your choice like jaggery or coconut sugar to balance the flavour of the pachadi. But make sure to adjust the sweetener quantity based on the sweetness of pineapple. 

Q.Can I use other oil for tempering ? 

You can substitute with other regular cooking oil like canola oil, vegetable oil for tempering. But the authentic taste, flavour and aroma comes only from the coconut oil tempering. 

Q. Is it okay to add shallots while grinding coconut ? 

If you like the mild sweetness of shallots, you can add 1 or 2 shallots while grinding. It totally depends upon your preference. 

Q.Can I use frozen coconut ? 

You can use frozen grated coconut for preparing the spice paste. However the freshly grated coconut only gives the creamy texture to the pachadi. 

Q.What to do if pachadi turns watery? 

If the pachadi is watery before adding curd, cover and boil them for a few minutes until it thickens. If it is watery after adding curd, then dilute some rice flour with water and add it to the pan. This helps to thicken the pachadi. Cook for a minute and turn off the stove. 

Variations

Pineapple puliserry : Pineapple puliserry also known as pineapple mor kuzhambu. It is a popular recipe in Kerala and Tamilnadu.

Mango pachadi : Mango pachadi is a popular South Indian condiment. It has two variations which are prepared using both raw and sweet mango. Raw mango pachadi also known as vellai pachadi, which is prepared using mango, spices and jaggery. Both sweet and raw mango pachadi goes very well with rice and roti. 

Beetroot pachadi : Beetroot pachadi is a colorful and flavourful pachadi which is served during Onam Sadhya. It is made with chopped beetroots, coconut masala paste, yogurt and tempered with spices like mustard seeds, cumin seeds, and curry leaves in coconut oil. It is a great accompaniment for rice and roti.

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