Go Back
whatsapp image 2026 08 20 at 18.50.48

Pineapple Pachadi

A sweet and tangy traditional Kerala style pachadi recipe for Onam Sadya
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Kerala, south indian
Ingredients Method

Ingredients
  

  • Pineapple: 1.5 - 2 cups chopped into small pieces
  • ​Grated Coconut: 1 cup
  • ​Green Chilies: 2
  • ​Mustard Seeds: 1/2 tsp
  • ​Cumin Seeds: 1/4 tsp
  • ​Curd slightly sour: 1/2 - 1 cup (as needed)
  • ​Turmeric Powder: 1/4 tsp
  • ​Red Chili Powder: 1/2 tsp
  • ​Sugar: 2 tbsp adjust based on the pineapple's sweetness/acidity
  • ​Salt: To taste
  • ​For Tempering: Coconut oil mustard seeds, dry red chilies, curry leaves.

Method
 

  1. Cook the pineapple pieces in 1/4 cup of water with turmeric powder, chili powder, sugar, and salt until soft.
  2. ​Grind the grated coconut, mustard seeds, green chilies, and cumin seeds into a smooth paste.
  3. ​Add this coconut paste to the cooked pineapple. Stir well and cook on low heat for about 10 minutes until the excess water evaporates.
  4. ​Turn off the flame and let it cool slightly, then stir in the curd. (Do not boil after adding the curd).
  5. ​Finally, heat coconut oil in a pan, splutter mustard seeds, then add dry red chilies and curry leaves. Pour this tempering over the pachadi.