Pineapple Pachadi is a delicious Kerala style raita with a sweet tangy taste and usually served as an accompaniment for meals in Onam Sadya. Learn to make Pineapple Pachadi with step by step pictures and video.
Pineapple Pachadi is a delicious Kerala style raita with a sweet tangy taste and this is a must item in all sadya. I make pineapple raita with just adding curd and spice powders but Kerala style has a unique taste with coconut flavor.
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About Pineapple Pachadi
Pineapple Pachadi is a traditional Kerala style side dish made with pineapple in a coconut yogurt based sauce. Pachadi is nothing but raita so Pineapple Pachadi is pineapple raita which is usually served as an accompaniment for meals in Onam Sadya. They call this Pachadi as Madhura curry with a slight variation with black grapes added to this Pachadi.
Given the work involved to cut the pine in the fruit and problem with storing the fruit after using kept me away from cooking Pineapple. But I pushed myself for this pachadi and it has become our family favorite. Nowadays cut pineapple pieces are readily available at stores, so you can easily use them too.
This pineapple pachadi recipe is simple and easy to make and tastes so delicious. If you love pineapple then this pachadi is a must try for you. You can serve this as raita or side dish for rice too.
Pineapple gives an exquisite look and fills the plate in the seervarisai of marriages, betrothal, valaikaapu and other functions. Very rarely we buy pineapple – leftover of fresh pineapple can be used for making this recipe or puliserry or tikka or salad or a simple pineapple juice.
Pineapple Pachadi Video
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Pineapple Pachadi Ingredients
- Pineapple – Check if pineapple is raw or ripe when you are buying a fresh whole fruit. Sweet and slightly tangy pineapple works best for this raita.
- Curd – Thick curd / Yogurt is recommended for this recipe. Curd available at stores will also be fine for this recipe.
- Coconut – Coconut adds flavor and thickness to this raita.
- Green Chili – Green chili is added for spice.
- Cumin seeds – Cumin seeds along with coconut and green chili are grind to a coarse mixture and added.
- Tempering – A basic tempering is made using coconut oil, mustard seeds, curry leaves, red chili.
How to make Pineapple Pachadi Recipe Step by Step
1.Remove the outer skin of pineapple, the thorny part.
2.Then cut into thick slices.
3.Chop them into bite sized cubes. Measure 1 heaped cup cubed pineapple and Set aside.
4.Whisk 1/2 cup curd until creamy and smooth, Set aside.
5.Add the ingredients listed under ‘to grind’.
- 1/4 cup coconut fresh & grated
- 1/8 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 long green chili
- water as needed
6.Add water and grind it to a slightly coarse paste, Set aside.
7.The mixture should be slightly coarse.
8.Add pineapple to kadai.
9.Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli chili powder, salt to taste, and 1 teaspoon jaggery.
10.Add little water around 1/2 cup. Mix it well.
11.Cook till it turns soft but not mashable, it should be slightly soft.
12.The water is absorbed and pineapple is cooked. It should not be mushy.
13.Add coconut paste.
14.Coconut mixture should be slightly coarse not too smooth.
15.Mix it well. Saute for few minutes until raw smell of coconut leaves.
16.Cook for 3-5 minutes until it becomes dry. Then switch off and let it cool.
17.Heat oil and add the items listed under ‘to temper’ let it splutter.
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 small red chilli
- few curry leaves
18.Add this tadka along with whisked curd to cooled pineapple coconut mixture. It is ok to add when its warm but not too hot.
19.Mix well.
Pineapple Pachadi is ready!
Expert Tips
- Don’t let the pineapple pieces turn mushy. It should be cooked to soft. There is another version where you can even mash the fruit but I prefer this version of chunky pineapple pieces.
- The consistency of pineapple pachadi would be semi thick.
- Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
- Let the pineapple coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
- Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
- If you feel pineapple is very sweet then skip jaggery.
- Make sure to add curd only when the cooked mixture is cooled down to avoid curd from being split.
Serving Suggestions
Pineapple Pachadi is a great accompaniment in Onam Sadhya. It can be served as a side dish in vegetarian meals and thali. This pineapple pachadi can be served as an additional side dish for stuffed Parathas and Chapathi. It also goes well with Biriyani for kids and sweet lovers.
Curd based dishes should be consumed fresh on the same day itself. You can refrigerate for 4-5 hours and use it but not more than that.
FAQS
1.Is Pineapple Pachadi and Pineapple Raita the same?
No – even though they give similar taste because of curd. While Raita is more of a no-cooking recipe, Pachadi as we see in the recipe, needs little bit of cooking and coconut based.
2.Is Pineapple Pachadi and Pineapple Puliserry the same?
No – they are more or less similar in look because of pineapple, curd and other ingredients. While raita is sweeter, puliserry is slightly sour. Puliserry is slightly different in cooking and needs more curd, water and have additional ingredients – onions, garlic and fenugreek seeds.
3.Do you know?
Although Pineapple is high in sugar, it is low in calories due to its dietary fiber content which improves glucose metabolism. Thanks to its antioxidant properties, raw pineapple consumption improves the absorption of antibiotics, helping to fight bacterial infections.
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📖 Recipe Card
Pineapple Pachadi Recipe
Ingredients
- 1 cup pineapple cubed
- 1/2 cup thick curd
- 1 teaspoon jaggery
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- water as required to cook
- salt to taste
To grind to a paste:
- 1/4 cup coconut fresh & grated
- 1/8 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 long green chilli
- water as needed
To temper:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 small red chilli
- few nos curry leaves
Instructions
- Remove the outer skin of pineapple, the thorny part.
- Then cut into thick slices.
- Chop them into bite sized cubes. Measure 1 heaped cup cubed pineapple and Set aside.
- Whisk 1/2 cup curd until creamy and smooth, Set aside.
- Add the ingredients listed under ‘to grind’ : 1/4 cup coconut fresh & grated, 1/8 teaspoon mustard seeds, 1/4 teaspoon cumin seeds, 1 long green chili, water as needed
- Add water and grind it to a slightly coarse paste, Set aside.
- The mixture should be slightly coarse.
- Add pineapple to kadai.
- Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli chili powder, salt to taste, and 1 teaspoon jaggery.
- Add little water around 1/2 cup. Mix it well.
- Cook till it turns soft but not mashable, it should be slightly soft.
- The water is absorbed and pineapple is cooked. It should not be mushy.
- Add coconut paste.
- Coconut mixture should be slightly coarse not too smooth.
- Mix it well. Saute for few minutes until raw smell of coconut leaves.
- Cook for 3-5 minutes until it becomes dry. Then switch off and let it cool.
- Heat oil and add the items listed under ‘to temper’ let it splutter : 2 teaspoon coconut oil, 1/2 teaspoon mustard seeds, 1 small red chilli, few curry leaves
- Add this tadka along with whisked curd to cooled pineapple coconut mixture. It is ok to add when its warm but not too hot.
- Mix well.
- Pineapple pachadi is ready!
Video
Notes
- Don’t let the pineapple pieces turn mushy. It should be cooked to soft. There is another version where you can even mash the fruit but I prefer this version of chunky pineapple pieces.
- The consistency of pineapple pachadi would be semi thick.
- Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
- Let the pineapple coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
- Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
- If you feel pineapple is very sweet then skip jaggery.
- Make sure to add curd only when the cooked mixture is cooled down to avoid curd from being split.
Raks anand
Sounds delicious… Loved the set up with wet vazhai ilai 🙂
Ashwini Herkal
very nice 🙂
Durga Karthik.
Never heard of this.Thanks for the recipe.
Ramya Venkateswaran
the grinding part gives the more flavor to the recipe
Ragesh
Good recipes.