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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.
Cook the Pineapple
Prepare the Coconut Paste
Combine and Simmer
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.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 247.84 calories per serving with 3.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Incorporate the Yogurt
Prepare the Tempering (Tadka)
Finish and Serve
Replace pineapple with semi-ripe mangoes to make Manga Pachadi, or with grapes to make Muthiri Pachadi.
Use boiled and mashed beetroot or pumpkin instead of pineapple for a savory variation.
Increase the number of green chilies or add a pinch of black pepper powder along with the tempering for extra heat.
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.
Pineapple, turmeric, and coconut are excellent sources of antioxidants that help protect your body from damage caused by free radicals, supporting overall health.
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.
A single serving of Pineapple Pachadi contains approximately 240-260 calories, primarily from the coconut, yogurt, and coconut oil.
Yes, in moderation. It offers health benefits from pineapple (bromelain, Vitamin C) and yogurt (probiotics). However, it is also rich in fats from coconut, so portion control is advisable.
Yes, you can use canned pineapple chunks. Drain the syrup well before using. You may need to reduce or omit the jaggery as canned pineapple is often sweeter than fresh.
Curdling usually happens when yogurt is added to a hot mixture. Always ensure the cooked pineapple and coconut base has cooled down significantly before you stir in the whisked yogurt.
Yes, you can make a vegan version by substituting the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
Pineapple Pachadi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day.
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