Kerala's classic pineapple pachadi recipe is a must-try for those who like their side dishes

Kerala's classic pineapple pachadi recipe is a must-try for those who like their side dishes

A 13-minute sweet and sour dish made with pineapple, coconut and yoghurt

Guide to making pineapple pachadi at home Image Credit: Supplied/Sobha Varghese

Pachadi or raita is a popular dish in Kerala that is often served as an accompaniment to rice. Usually, pachadi is prepared with different fruits or vegetables, however, this recipe includes pineapple in a coconut yoghurt-based sauce. Often served as an integral part of the annual 'ona sadya' or onam feast, pineapple pachadi is a harmonious blend of sweet, tangy and spicy. In short, it is a must-try. Here's how you can make my version of it....

Preparation time: 5 minutes

Cooking time: 13 minutes 

Serves: 6


Here's what you will need: Diced pineapple, grated coconut, curry leaves, green chillies, mustard seeds, cumin seeds, turmeric powder, chilli powder and yoghurt Image Credit: Supplied/Sobha Varghese
  • 200 gms pineapple, peeled and diced into small pieces
  • ½ cup coconut, grated
  • ¾ cup yoghurt
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin (jeera)
  • ½ tsp mustard seeds
  • 2 green chillies
  • 2 sprig curry leaves

For tempering:

For tempering: Curry leaves, mustard seeds and dried red chillies Image Credit: Supplied/Sobha Varghese
  • 1 tbsp coconut oil
  • 3 dried red chillies
  • ½ tsp mustard seeds
  • 1 sprig curry leaves


Step 1: Into a thick-bottomed pan, add chopped pineapple, red chilli powder, turmeric powder, one slit green chilli and salt to taste along with one cup of water. Cook on a low flame until the pineapple is tender and the water evaporates.

Mix the spices with the diced pineapple and submerge it in water. Let it cook on a low flame Image Credit: Supplied/Sobha Varghese

Step 2: Using a blender, grind the grated coconut, cumin (jeera) and mustard seeds to a fine paste.

Step 3: Add the mix into the cooked pineapple and mix it well. Allow it to cook for two to three minutes on a low to medium flame.

Grind the coconut, cumin and mustard seeds into a fine paste. Add it to the pineapple, which is now tender Image Credit: Supplied/Sobha Varghese

Step 4: Add one sprig of curry leaves, one chopped green chilli and mix it well. Turn the flame off.

Mix it well and add curry leaves and green chilli Image Credit: Supplied/Sobha Varghese

Step 5: Next add ¾ cup of whisked yoghurt and mix it well.

Add yoghurt Image Credit: Supplied/Sobha Varghese

Step 6: For the tempering, heat 2 tablespoons of coconut oil. Add ½ teaspoon of mustard seeds and allow them to splutter. Add curry leaves and red chillies, and stir for a few seconds. Pour it over pineapple pachadi.

For the tempering, add mustard seeds, curry leaves and green chillies to coconut oil. Still for a few seconds Image Credit: Supplied/Sobha Varghese

Step 7: Serve and enjoy with steamed rice!

Serve and enjoy! Image Credit: Supplied/Sobha Varghese
Cooking Notes
• In case the pineapple is not as sweet, you can add a teaspoon of sugar. However, try and pick a juicy, fully ripe pineapple.
• Always use fresh yoghurt. Do not use sour yoghurt, as it will compromise the taste.

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