Pineapple Pachadi (Kerala Style Pineapple in Spiced Yogurt Sauce)

3 from 3 votes

Pineapple Pachadi (Kerala Style Pineapple in Spiced Yogurt Sauce)

Pineapple cooked in coconut and yogurt based gravy. It's a yummy sweet and sour side dish with rice. One of the must side dishes for Kerala Onam Sadya.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: kerala

Servings: serving

Calories: 171kcal

Author: Jane Jojo

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.

Nutrition