Pineapple Pachadi

Sweet, tangy, spiced, and pungent, this Kerala style Pineapple Pachadi is the perfect addition to the vegetarian feast known as Onam Sadya. Made with fresh pineapple cubes, yogurt, coconut, herbs, spices in about 20 minutes, this fruity raita-like condiment is as simple to make as it is tasty.

About Pineapple Pachadi

Pineapple Pachadi is a deliciously sweet-sour Kerala dish made with pineapple, coconut, mustard seeds, and curd. While they may look somewhat similar, the flavor of pineapple pachadi is very different from regular Pineapple Raita.

Both kichadi and pachadi side dishes are made for the Onam Sadya feast. Various fruits and vegetables are used to make kichadi or pachadi.

The flavor of pineapple pachadi is complex. While pineapple does lend its sweetish aroma and flavor, there is also some pungency from the ground mustard seeds, and a bit of heat and spiciness coming from the green chilies.

Let’s not forget the subtle sweetness of coconut and the tanginess of curd which are also highlights of this pachadi recipe. The tempering of mustard and dry red chillies in coconut oil adds yet another dimension to the taste.

Making pineapple pachadi is easy, similar to the Cucumber Pachadi. In total, you only need 12 ingredients and 20 minutes of time in the kitchen.

Once made, Pineapple Pachadi can be served as a side dish in an Onam sadya or with any vegetarian Kerala meal.

It’s best to use fresh pineapple, but you can also use canned. The canned pineapple cubes will cook faster than the fresh pineapple cubes.

You will also need some regular Indian spices and herbs. These spices and herbs add depths of flavors.

Fresh curd or yogurt is also added which imparts some creaminess to the dish. Do not forget to use edible coconut oil as it makes this dish truly authentic.

How to make Pineapple Pachadi

Make Coconut Paste

1. In a small grinder jar or blender, take the ingredients listed below:

• ¼ cup grated fresh coconut
• 1 green chili (chopped) or 1 teaspoon, chopped
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds

For a more pronounced mustard flavor, you can add up to 1 teaspoon of mustard seeds.

2. Add 2 to 3 tablespoons water and grind to a fine and smooth consistency. Keep the coconut paste aside.

Cook Pineapple

3. Take 1.25 cups of chopped pineapple cubes in a pan. Dice the pineapple in small pieces or cubes, but not finely — you want some texture in the pachadi.

4. Add ¼ teaspoon turmeric powder and 1 to 2 teaspoons jaggery, or add as per taste.

Jaggery can be skipped if the pineapple is very sweet. Instead of jaggery, you can also add sugar.

5. Add ⅓ to ½ cup water. Just add enough water to *almost* cover the pineapple cubes.

If the pineapple cubes are very sweet and soft, then less water will be required. If they are firm and only a little sweet, then more water will be needed.

6. Mix well to combine.

7. Keep the pan on the stovetop and on a low-medium heat cook the pineapple. Stir at intervals.

8. Simmer till the pineapple cubes have softened. Also, let most of the water evaporate from the pan. Remember not to overcook the pineapple cubes. They just need to soften.

Make Pineapple Pachadi

9. Add the ground coconut paste to the pan with the softened pineapple.

10. Season with salt as per taste.

11. Mix very well.

12. Simmer and cook this pineapple mixture for 2 to 3 minutes on a low heat. Take care not to boil or cook for a long time as this can split the curd.

12. Let this mixture cool at room temperature.

13. Beat ½ cup curd (yogurt) with a spoon or wired whisk till smooth. You can also add some more curd if you prefer.

Ensure that the curd is fresh and not overly sour or tangy.

14. Once the pineapple and coconut mixture has cooled down enough to become lukewarm, then add the beaten curd.

15. Mix very well.

Temper Pineapple Pachadi

16. Heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. Keep heat to a low and add ¼ teaspoon mustard seeds.

17. Let the mustard seeds crackle.

18. Then add 1 dry red chili (seeds removed) and 7 to 8 curry leaves.

19. Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn them.

20. Pour the tempering in the pachadi mixture.

21. Mix very well.

22. Serve Pineapple Pachadi as a side dish for Onam sadya or any vegetarian Kerala meal. You can also refrigerate and then serve. Leftover pineapple pachadi can be refrigerated for about 1 day.

Expert Tips

• Use sweet, ripe pineapple. If it’s sour or tangy, it won’t be good in this pachadi recipe. You can also use canned pineapple. If using canned pineapple, drain all the liquid, rinse the pineapple and then chop them in small cubes.
• Spices and herbs. Make sure to include all the spices and herbs as mentioned in the recipe. Removing any of them will bring about a change in the taste.
• Fats: For an authentic dish, coconut oil is a must. Having said that if you cannot source coconut oil, make the recipe in any neutral flavored oil.
• No fresh coconut? No problem. Desiccated coconut can be used instead of fresh coconut, but the taste will change slightly. Frozen coconut also works well. Make sure the frozen coconut has a sweet, not sour, taste and that it hasn’t gone rancid.
• To make a vegan option. Feel free to use your favorite plain, unsweetened plant-based yogurt (e.g. coconut, cashew, or almond yogurt).
• Scaling. Easily scale the recipe up or down as needed. You could also add some more curd if you prefer to the pachadi recipe.

This Pineapple Pachadi recipe from the archives first published in May 2018 has been republished and updated on November 2022.