Kerala Pineapple Pachadi Recipe – Easy Coconut & Chilli Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Pineapple Pachadi Recipe – Easy Coconut & Chilli Delight

Hey everyone! If you’re looking for a vibrant, flavorful side dish that’s both sweet and tangy, you absolutely have to try this Kerala Pineapple Pachadi. It’s a staple in my family, especially during Onam and other festive occasions, and honestly, it’s just so good with a simple bowl of rice. I first made this when I was trying to recreate my grandmother’s Sadhya spread, and it’s been a hit ever since!

Why You’ll Love This Recipe

This Pineapple Pachadi is a delightful blend of sweet pineapple, spicy green chilies, and creamy coconut. It’s incredibly easy to make – seriously, it comes together in under 30 minutes! – and requires minimal ingredients. Plus, it’s a fantastic way to experience the authentic flavors of Kerala cuisine. It’s a little bit sweet, a little bit spicy, and totally addictive.

Ingredients

Here’s what you’ll need to whip up this delicious pachadi:

• 2 cups pineapple, chopped (about 300g)
• 1 green chilli, slit
• ¼ cup curd (yogurt), lightly beaten (about 60ml)
• ¼ teaspoon turmeric powder
• ¼ teaspoon salt
• ½ cup fresh coconut, grated (about 60g)
• 1 green chilli, chopped
• ¼ teaspoon cumin seeds
• 1 tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 dry red chilli
• A few curry leaves
• Sugar, as needed (optional)
• ?? cup water (about 180ml)

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really makes a difference in this recipe. The flavor is just so much more vibrant. If you can’t find fresh, you can use unsweetened desiccated coconut, but try to rehydrate it with a little warm water before grinding.

Kerala green chilies are also a game-changer – they have a unique fruity heat. If you can’t find them, serrano peppers are a good substitute. And don’t skimp on the coconut oil! It adds a beautiful aroma and flavor that’s essential to Kerala cooking.

Now, about the sweetness. Traditionally, pachadis aren’t overly sweet, but some families prefer a little more sugar. Feel free to adjust it to your liking. I usually add just a pinch, but my aunt loves hers quite sweet!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the chopped pineapple, slit green chilli, turmeric powder, and water to your pressure cooker. Pressure cook on medium heat for 1-2 whistles.
2. While the pineapple is cooking, let’s make the coconut paste. Grind the grated coconut, chopped green chilli, and cumin seeds with just a tiny bit of water into a coarse paste. You don’t want it too smooth!
3. Once the pressure has released naturally, open the cooker and add the coconut paste, sugar (if using), and salt to the cooked pineapple. Give it a good mix.
4. Now, lower the heat and gently stir in the beaten curd. Simmer for just about a minute – you don’t want the curd to split.
5. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the dry red chilli and curry leaves. Cook until the curry leaves are crispy.
6. Pour this fragrant tempering over the pachadi and mix gently. And that’s it! Serve warm with rice or as part of a Kerala Sadhya.

Expert Tips

• Don’t overcook the pineapple! You want it to retain a little bit of texture.
• Be careful not to boil the curd, as it can separate. Low and slow is the key here.
• Adjust the amount of green chilli to your spice preference.
• Using a good quality coconut oil will elevate the flavour.

Variations

• Vegan Adaptation: Simply swap the curd with a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so no changes needed!
• Spice Level Adjustment (Mild to Spicy): Remove the seeds from the green chilies for a milder flavor, or add an extra chilli for a fiery kick.
• Festival Adaptation (Kerala Sadhya): This pachadi is a must-have for a traditional Kerala Sadhya feast. It’s usually served alongside rice, sambar, and various other vegetarian dishes.

Serving Suggestions

This Pineapple Pachadi is fantastic with steamed rice, especially red rice. It’s also a wonderful accompaniment to other Kerala dishes like avial, thoran, and sambar. I love serving it as part of a larger Sadhya spread, but it’s equally delicious as a simple side dish with lunch or dinner.

Storage Instructions

Leftover pachadi can be stored in an airtight container in the refrigerator for up to 2 days. The flavors might meld even more overnight! Just give it a gentle stir before serving.

FAQs

What is Pachadi and where does it originate from?

Pachadi is a traditional South Indian dish, particularly popular in Kerala cuisine. It’s a sweet and sour side dish made with vegetables, fruits, or yogurt, and seasoned with coconut, green chilies, and spices. It’s believed to have originated as a way to balance the flavors of a meal.

Can I use store-bought coconut paste instead of fresh coconut?

You can, but the flavor won’t be quite as vibrant. If using store-bought paste, look for one that’s unsweetened and doesn’t contain any preservatives.

How can I adjust the sweetness of the pachadi?

Start with a small amount of sugar (about ½ teaspoon) and taste. Add more, a little at a time, until you reach your desired level of sweetness.

What is the best type of pineapple to use for this recipe?

A ripe but firm pineapple is ideal. The ‘Queen’ variety is particularly good, but any sweet and juicy pineapple will work well.

Can this pachadi be made ahead of time?

You can prepare the coconut paste and cook the pineapple ahead of time. However, it’s best to add the curd and tempering just before serving to maintain the freshness and texture.

Enjoy this little slice of Kerala sunshine! Let me know in the comments if you try it, and how it turns out for you. Happy cooking!