on Oct 23, 2018, Updated Jul 12, 2024
As you all know by now, I am on an Onam Sadya cooking spree and this Pineapple Pachadi was the next dish on my menu. Prepared using the small pineapple pieces, this side dish is pleasantly sweet and sour. The Recipe for Pineapple Pachadi includes two stages. Firstly, you need to cook the pineapple pieces until they are softened. And second, you need to make the coconut masala. The coconut masala is made using fresh coconut, green chili, mustard seeds, curry leaves, and red chilies. The ground masala is added in the pan along with cooked pineapple pieces and yogurt and jaggery and the dish is ready in a jiffy. Almost like the other recipes included in the Sadya, this Kerala Style Recipe is also fairly easy to make. Moreover, you just need 15-20 minutes to bring it together. Additionally, if you like this Pachadi, then you would surely like Beetroot Pachadi.
What is Pachadi?
It is the south Indian version of Raita. Here the vegetables or fruits are cooked with tempered and thinned down yogurt sometimes with coconut sometimes without. This Pineapple Pachadi is sweet, tangy and spicy all at the same time and all these flavors marries together wonderfully to create a stunning dish.
Pro Tips by Neha
In order to save time for making a variety of Pachadis, you could keep the coconut masala handy. Whenever you are looking to make a variety of Pachadis, you can double or triple the amount of coconut paste which is common for all the pachadies and use as required. The coconut paste should be really smooth. Add some water if the ingredients are not grinding properly. Add the yogurt only once the curry is cooled otherwise the yogurt will separate. This pachadi tastes best when made fresh. However, you can refrigerate it for 2-3 days and microwave before eating.
Serving Suggestions
As this Pachadi is tangy and sweet, you can serve it with steamed rice, rasam, and sambhar. This dish is more like raita, so you can serve it as an accompaniment to any Indian meal. You can even serve it with chapathi, parotta or paratha.
How to make Pineapple Pachadi without yogurt?
You can make it without using curd (Yogurt). I like to follow this recipe and it turns out delicious every time. You might also like Kerala Kadala Curry Kerala Rasam
Step by Step Recipe
Add pineapple, salt, turmeric powder and water in a pan and cook for 20 -25 minutes, until pineapple is cooked.
Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender.
Grind to make a smooth paste.
Add it in the pan along with pineapple and cook for another 3-4 minutes.
Add jaggery and cook for another 2-3 minutes.
Once the pineapple is cooled, add whisked yogurt and mix well.
For the tadka, heat coconut oil in a small pan. Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies.
Pour the tadka over the pineapple pachadi.
