pineapple pachadi recipe with step by step photos. pineapple pachadi is a deliciously sweet sour tasting dish made with pineapple, coconut, mustard seeds and curd. pineapple pachadi recipe comes from the kerala cuisine. the taste and flavor of pineapple pachadi is very different from the regular pineapple raita.
both kichadi and pachadi recipes are made for the onam sadya. various fruits and vegetables are used to make kichadi or pachadi.
the flavors of pineapple pachadi is complex. while pineapple does lend its sweetish taste, aroma & flavor, there is also some pungency from the ground mustard seeds and a bit of heat and spiciness coming from the green chilies. not to forget the subtle sweetness of coconut and the sourness of curd that is also a highlight of this pachadi. the tempering of mustard and dry red chillies in coconut oil add another dimension in the taste.
making pineapple pachadi is easy. i make it similar to the cucumber pachadi recipe which i had earlier shared.
its best to use fresh pineapple, but you can also use canned ones. if using canned pineapple, then cook them till they soften. the canned pineapple cubes will cook faster than the fresh pineapple cubes. if there is some leftover fresh pineapple, then you can use it to make pineapple pachadi.
pineapple pachadi can be served as a side dish in an onam sadya or with a vegetarian kerala meal.
few more popular recipes from kerala cuisine are:
pineapple pachadi recipe below:
pineapple pachadi is a deliciously sweet sour tasting dish made with pineapple and is one of the side dish served in onam sadya.
- 1.25 cups chopped fresh pineapple
- ⅓ to ½ cup water
- ¼ teaspoon turmeric powder
- 1 to 2 teaspoons jaggery powder or grated jaggery or add as required
- ¼ cup grated fresh coconut
- 1 green chili, chopped
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 to 3 tablespoons water or add as required
- ½ cup curd - beaten or whisked
- salt as required
- ½ tablespoon coconut oil
- ¼ teaspoon mustard seeds
- 1 dry red chili - seeds removed
- 7 to 8 curry leaves
in a small grinder jar take ¼ cup grated fresh coconut, 1 green chili (chopped), ½ teaspoon mustard seeds and ¼ teaspoon cumin seeds.
add 2 to 3 tablespoons water and grind till smooth. keep the coconut paste aside.
take 1.25 cups chopped pineapple in a pan. cut the pineapple in small pieces, but not finely.
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.
add ½ cup water and mix well.
keep the pan on stove top and on a low-medium flame cook the pineapple. do stir at intervals.
simmer till the pineapple cubes have softened. also let most of the water evaporate from the pan.
now add the ground coconut paste.
season with salt as per taste and mix very well.
simmer and cook this pineapple mixture for 2 to 3 minutes on a low flame.
then keep the pan down and let this mixture cool down.
beat ½ cup curd with a spoon or wired whisk till smooth.
once the pineapple+coconut mixture has cooled down or become lukewarm, then add the beaten curd.
mix very well.
heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. keep flame to a low and add ¼ teaspoon mustard seeds.
let the mustard seeds crackle.
then add 1 dry red chilli (seeds removed) and 7 to 8 curry leaves.
fry for a few seconds till the curry leaves become crisp and the red chili changes color. do not burn.
pour the tempering in the pineapple pachadi mixture.
mix very well.
serve pineapple pachadi as a side dish in an onam sadya or a kerala vegetarian meal. you can also refrigerate and then serve. left over pineapple pachadi can be refrigerated.
how to make pineapple pachadi recipe:
a) making coconut paste:
1. in a small grinder jar take ¼ cup grated fresh coconut, 1 green chili (chopped), ½ teaspoon mustard seeds and ¼ teaspoon cumin seeds. for a more mustard flavor, you can add 1 teaspoon mustard seeds.
2. add 2 to 3 tablespoons water and grind till smooth. keep the coconut paste aside.
b) cooking pineapple:
3. take 1.25 cups chopped pineapple in a pan.cut the pineapple in small pieces, but not finely.
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 almost covering the pineapple cubes. if the pineapple cubes are very sweet and soft, then less water will be required. if they are firm and just sweet, then more water will be required.
6. mix well.
7. keep the pan on stove top and on a low-medium flame cook the pineapple. do 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.
making pineapple pachadi:
9. now add the ground coconut paste.
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 flame.
12. then keep the pan down and let this mixture cool down at room temperature.
13. beat ½ cup curd with a spoon or wired whisk till smooth. you can also add some more curd if you want.
14. once the pineapple+coconut mixture has cooled down or become lukewarm, then add the beaten curd.
15. mix very well.
tempering pineapple pachadi:
16. heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. keep flame to a low and add ¼ teaspoon mustard seeds.
17. let the mustard seeds crackle.
18. then add 1 dry red chilli (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 pineapple pachadi mixture.
21. mix very well.
22. serve pineapple pachadi as a side dish in an onam sadya or in a kerala vegetarian meal. you can also refrigerate and then serve. leftover pineapple pachadi can be refrigerated.
