Pineapple Pachadi
A classic Kerala dish featuring sweet pineapple chunks in a tangy yogurt and coconut sauce. The unique blend of sweet, sour, and spicy flavors makes it a standout dish in any Sadya feast.
For 4 servings
Cook the Pineapple
- In a medium saucepan, combine the chopped pineapple, turmeric powder, Kashmiri red chili powder, salt, and 1/2 cup of water.
- Bring the mixture to a boil over medium heat. Then, reduce the heat to a simmer and cook for 10-12 minutes, until the pineapple is soft and translucent.
- Add the grated jaggery, stir until it dissolves completely, and cook for another 2 minutes.
Prepare the Coconut Paste
- While the pineapple cooks, place the grated coconut, green chilies, cumin seeds, and 1/4 tsp of mustard seeds into a blender.
- Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
Combine and Simmer
- Add the ground coconut paste to the cooked pineapple in the saucepan.
- Stir well and cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking. The mixture will thicken and the raw aroma of the coconut will dissipate. Do not let it come to a rolling boil.
Incorporate the Yogurt
- Turn off the heat and let the pineapple-coconut mixture cool down for at least 5-10 minutes. This is a crucial step to prevent the yogurt from curdling.
- In a separate bowl, ensure your curd is whisked until completely smooth and free of lumps.
- Gently stir the whisked curd into the cooled pineapple mixture until everything is well combined and the pachadi is smooth.
Prepare the Tempering (Tadka)
- In a small tadka pan or skillet, heat the coconut oil over medium-high heat.
- Once the oil is hot, add the remaining 1 tsp of mustard seeds. Allow them to splutter completely, which takes about 30-45 seconds.
- Add the broken dried red chilies and the sprig of curry leaves. Be careful as they will sizzle. Sauté for 30 seconds until the leaves are crisp and the chilies darken slightly.
Finish and Serve
- Immediately pour the hot tempering over the pineapple pachadi.
- Stir gently to incorporate. Let the pachadi rest for at least 15-20 minutes to allow the flavors to meld.
- Serve at room temperature or chilled as part of a Kerala Sadya or with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ripe, sweet pineapple for the best flavor. If your pineapple is tart, you may need to add a little more jaggery.
- 2The most critical step is to cool the pineapple mixture before adding yogurt. Adding yogurt to a hot base will cause it to split.
- 3Grind the coconut paste as finely as possible for a smooth, creamy texture.
- 4Do not over-grind the mustard seeds in the paste, as this can make the pachadi bitter. A quick pulse is enough.
- 5For an authentic taste, use fresh coconut and coconut oil. They are key to the flavor profile of this dish.
Adapt it for your goals.
Fruit Swap
Replace pineapple with semi-ripe mangoes to make Manga Pachadi, or with grapes to make Muthiri Pachadi.
Vegetable VersionVegetable Version
Use boiled and mashed beetroot or pumpkin instead of pineapple for a savory variation.
Spicier KickSpicier Kick
Increase the number of green chilies or add a pinch of black pepper powder along with the tempering for extra heat.
Why this is on our healthy list.
Aids Digestion
Pineapple contains bromelain, a group of enzymes known to help break down proteins and aid digestion. The probiotics in yogurt also promote a healthy gut microbiome.
Rich in Antioxidants
Pineapple, turmeric, and coconut are excellent sources of antioxidants that help protect your body from damage caused by free radicals, supporting overall health.
Boosts Immunity
The high Vitamin C content in pineapple is crucial for a strong immune system. Additionally, the anti-inflammatory properties of turmeric contribute to immune defense.
Frequently asked questions
A single serving of Pineapple Pachadi contains approximately 240-260 calories, primarily from the coconut, yogurt, and coconut oil.
