Pineapple Pachadi is a Kerala-style side dish made with ripe pineapple, coconut, and yogurt. Sweet, creamy, and mildly spiced, it’s served in Onam/Vishu sadhya or Kerala meals.
That small yellow scoop cuts through the heat and salt on your plate or leaf. It gives a short, sweet pause that lightens the meal and brings festive comfort.
You can make it at home in just three easy steps using basic ingredients. Keep reading for ingredients, step-by-step method, tips, swaps, storage, and serving ideas.
Jump to:
- What is Pineapple Pachadi?
- Why You'll Love This Recipe?
- Recipe Ingredients
- Variations to Try
- How To Make Pineapple Pachadi? (Step-by-Step Guide)
- Tips And Tricks
- Serving Suggestions
- Storage Instructions
- Frequently Asked Questions (FAQ)
- More Kerala Onam/Vishu Sadhya Recipes to Try
- Pineapple Pachadi (Kerala Style Pineapple in Spiced Yogurt Sauce)
What is Pineapple Pachadi?
Pineapple Pachadi is a yogurt-based Kerala side dish that is sweet and mildly spiced, served during Onam/Vishu or Kerala meals. Pineapple is cooked with turmeric and green chilli, then mixed with a coconut, mustard, and cumin paste. Once cooled, yogurt is added and topped with a tempering of mustard, curry leaves, and shallots.
This dish stands out on the plate with its bright yellow colour from turmeric, pineapple, and yogurt. Curry leaves, red chillies, and mustard seeds sit on top. The texture is creamy with soft chunks of pineapple showing through.
The aroma is gentle but layered. First comes the mellow sweetness of pineapple, followed by the tang of yogurt and a soft trace of coconut. It ends with the warm scent of mustard, curry leaves, and golden shallots fried in coconut oil.
The first bite is mildly sweet. Then comes a light heat from green chilli and a soft sourness from the yogurt. Coconut adds depth, cumin brings warmth, and the tempering leaves a toasty finish.
Similar curd-based sweet relishes are found in Tamil Nadu and Karnataka festive meals, often made with pineapple or mango. In Kerala, the terms pachadi and kichadi are sometimes used interchangeably, but they are not the same.
Kichadi is made with vegetables like okra (Vendakka Kichadi) or cucumber and has a sour flavour. Pachadi is usually made with fruits like pineapple, mango, or a mix of pineapple and grapes. Both follow the same coconut-yogurt base and are finished with tempering.
Why You'll Love This Recipe?
This dish hits the perfect balance of sweet, gentle spice, and a cool yogurt finish. The mellow sweetness of pineapple leads, followed by just enough heat. It all ends with that familiar Kerala-style comfort in every bite.
It’s not just flavourful. It’s also simple to prepare with basic ingredients and an easy method, making it a perfect side for any Kerala meal or festive feast.
If you’re planning a full sadya spread, explore God’s Own Feast – Kerala Sadhya Guide for more side dishes to pair with this pachadi.
Recipe Ingredients
1. Pineapple
Use a ripe and sweet pineapple for the best flavour. Avoid under-ripe or overly sour ones. Peel, clean and chop into small 1-inch pieces. Frozen pineapple can be used, but fresh is always recommended for an authentic result.
2. Other Ingredients
You’ll also need turmeric powder, green chilli, sugar, yogurt, grated coconut, mustard seeds, cumin seeds, shallots, dried red chilli, and curry leaves. These are all simple pantry staples used in most Kerala kitchens.
You’ll find the exact quantities and step-by-step instructions in the recipe card below.
If you’re looking for another Kerala sadhya or meal side dish, check out our must-have Avial (Kerala Style Mixed Vegetable Curry with Spiced Coconut).
Variations to Try
- Fruit Options
Try this pachadi with ripe mango, grapes, or a mix of pineapple and grapes. The pineapple-grape version is often called madhura curry or madhura pachadi. - Make it Spicier
Add more green chillies to increase the heat. Adjust to your spice preference, but keep the balance mild and fresh. - Try a No-Yogurt Version
Skip the yogurt and make it into a sweet curry-style dish with coconut and jaggery. This is common in North Kerala and served as part of sadya. - Festive Add-Ons
Add soaked raisins or toasted cashews for a richer version during weddings or festivals.
For another mild, coconut-based sadya side dish that balances sadya plates, try our Mathanga Erissery.
How To Make Pineapple Pachadi? (Step-by-Step Guide)
STEP 1: Cook pineapple with turmeric, salt, and green chilli until soft. Mash a few pieces, then add sugar based on how sweet the pineapple is.
STEP 2: Grind coconut, mustard seeds, green chilli, shallots, and cumin into a fine paste using enough water. Add this to the cooked pineapple and cook for 5–10 minutes until it thickens slightly.
STEP 3: Switch off the flame and remove the pan. Then add yogurt.
STEP 4:Mix well and adjust salt.
STEP 6: For seasoning - Slice shallots. Splutter mustard seeds. Add shallots and fry. Then add dried red chilli and curry leaves.
For your next sadya side dish, try a simple thoran like our Cabbage Thoran or Beans Thoran. Both pair well with rice and pachadi.
Tips And Tricks
- Use lukewarm water for frozen coconut
If you're using refrigerated or frozen coconut instead of freshly grated, grind it with lukewarm water to get a smooth paste. - Swap sugar with jaggery
Jaggery gives a deeper, more traditional flavour that blends beautifully with the sweetness of pineapple. - Adjust the consistency to your liking
For a thicker pachadi, keep it as is. If you prefer it slightly looser, add a little water while grinding the coconut paste. - Let the tempering cool before adding
Never pour hot tempering directly over the pachadi. Let it cool for a minute before adding — hot oil can split the yogurt or affect the texture. - Prepare the base a little early
You can cook the pineapple and coconut mixture in advance. Add yogurt and do the tempering just before serving. This helps when prepping many sadya dishes. - Serve it cool or at room temperature
Pineapple Pachadi is usually served cold or at room temperature. Chilling it allows the flavours to settle, and it pairs well with hot rice during a sadya.
This pachadi complements other Kerala sadya favourites like Achinga Payar Mezhukkupuratti (Long Beans Stir Fry) or Beans Mezhukkupuratti for a wholesome, balanced meal.
Serving Suggestions
Kerala-style Pineapple in Spiced Yogurt Sauce is often served with steamed Kerala rice, Kerala Style Sambar, and other side dishes.
It’s not limited to Onam or Vishu sadya. You’ll often find it during weddings, special occasions, and even on everyday Kerala meals when something sweet and tangy is needed on the side.
In a sadya, it sits alongside avial, thoran, mezhukkupuratti, olan, kalan, erissery, puli inji, pachadi, pappadam, and achar. That small yellow scoop adds a pop of colour and sweet relief to the plate, cutting through all the spice and salt.
And at the end of every sadya, a sweet like Palada Payasam is simply unavoidable.
Storage Instructions
Pineapple Pachadi stays fresh for 2 to 3 days when stored in a clean, dry, airtight container in the fridge. Let it cool fully before refrigerating to prevent moisture buildup.
After refrigeration, you can either serve it chilled or warm it slightly. Chilled pachadi tastes just as good and pairs well with hot rice. If reheating, microwave for 10 to 15 seconds. Do not overheat, as the yogurt can split.
Freezing is not recommended. The yogurt may turn grainy, and the pineapple can become mushy once thawed.
Frequently Asked Questions (FAQ)
It could be because the pineapple is too tart or the yogurt is too sour. Use fresh yogurt and balance the taste with jaggery or sugar.
Let the cooked pineapple cool fully before adding the coconut paste or yogurt. Never reheat or boil after mixing, as the yogurt can split and ruin the texture.
More Kerala Onam/Vishu Sadhya Recipes to Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.
Pineapple Pachadi (Kerala Style Pineapple in Spiced Yogurt Sauce)
Ingredients
- 3 Cups pineapple Chopped
- ¼ teaspoon turmeric powder
- 2 numbers green chilli
- salt
- 2 teaspoons sugar
- 6 tablespoons yogurt
Grind
- 1 cup coconut grated
- ¼ teaspoon mustard seed
- 1 numbers green chilli
- 2 numbers shallot
- 1 pinch cumin seed
Garnish
- ¼ teaspoon mustard seed
- 2 numbers shallot
- 2 red chilli dried
- 1 sprig curry leaves
Instructions
- Cook pineapple with turmeric, salt, and green chilli until soft. Mash a few pieces, then add sugar based on how sweet the pineapple is.
- Grind coconut, mustard seeds, green chilli, shallots, and cumin into a fine paste using enough water. Add this to the cooked pineapple and cook for 5–10 minutes until it thickens slightly.
- Switch off the flame and remove the pan. Then add yogurt.
- Mix well and adjust salt.
- For seasoning - Slice shallots. Splutter mustard seeds. Add shallots and fry. Then add dried red chilli and curry leaves.
Notes
- Use lukewarm water for frozen coconut
If you're using refrigerated or frozen coconut instead of freshly grated, grind it with lukewarm water to get a smooth paste. - Swap sugar with jaggery
Jaggery gives a deeper, more traditional flavour that blends beautifully with the sweetness of pineapple. - Adjust the consistency to your liking
For a thicker pachadi, keep it as is. If you prefer it slightly looser, add a little water while grinding the coconut paste. - Let the tempering cool before adding
Never pour hot tempering directly over the pachadi. Let it cool for a minute before adding — hot oil can split the yogurt or affect the texture. - Prepare the base a little early
You can cook the pineapple and coconut mixture in advance. Add yogurt and do the tempering just before serving. This helps when prepping many sadya dishes. - Serve it cool or at room temperature
Pineapple Pachadi is usually served cold or at room temperature. Chilling it allows the flavours to settle, and it pairs well with hot rice during a sadya.
This is a great recipe for lent times.
Ohh yes :) With a vegetarian meal, I love it :)
Hello! This is awesome recipe. Your post inspired me to cook some delicious. I will be back later to find more cool recipes from you in future!
Thanks Elizabeth :) Do visit and try out other recipes :) In between, if you can upload your picture of the dish, that would be great.