Pineapple Curry Recipe – Kerala Style Coconut & Spice Delight

Last Updated on 4 months by Neha Deshmukh

Pineapple Curry Recipe – Kerala Style Coconut & Spice Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for something a little different, a little exciting, to spice up your weeknight dinners. And let me tell you, this Kerala-style pineapple curry is it. It’s a beautiful blend of sweet, tangy, and spicy – a true taste of the Kerala coast. I first made this when I was trying to recreate a dish I had on a trip to Kochi, and honestly, it’s become a family favorite ever since.

Why You’ll Love This Recipe

This pineapple curry isn’t your average curry. It’s a vibrant, flavorful dish that’s surprisingly easy to make. The sweetness of the pineapple is perfectly balanced by the warmth of the spices and the richness of the coconut. Plus, it’s ready in under 30 minutes! It’s a fantastic way to introduce yourself to the incredible flavors of Kerala cuisine.

Ingredients

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

• 1 cup pineapple cubed (about 150g)
• ½ cup thick curd (about 120ml)
• 1 teaspoon jaggery (about 5g)
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ cup fresh & grated coconut (about 30g)
• ⅛ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 long green chilli
• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• 1 small red chilli
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

• Pineapple Varieties: In Kerala, you’ll often find the ‘Kerala Pineapple’ which is known for its sweetness and low acidity. But honestly, any sweet pineapple will work beautifully.
• Fresh vs. Dried Coconut: Freshly grated coconut is always best for that authentic Kerala flavor. If you absolutely must substitute, use unsweetened desiccated coconut, but try to rehydrate it with a little warm water before using.
• Curry Leaf Types: There are different types of curry leaves, even within Kerala! The ones with smaller leaflets have a more intense aroma.
• Jaggery Variations: Jaggery adds a lovely caramel-like sweetness. You can use different types – palm jaggery is traditional, but cane jaggery works well too. If you don’t have jaggery, brown sugar is a decent substitute.
• Coconut Oil Quality: Good quality coconut oil makes a huge difference. Look for cold-pressed, virgin coconut oil for the best flavor and aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the outer skin of your pineapple and cut it into thick slices. Then, chop those slices into bite-sized cubes – you’ll need about a heaped cup.
2. In a small bowl, whisk ½ cup of thick curd until it’s nice and smooth. Set this aside; we’ll add it later.
3. Now, let’s make the spice paste. Grind ¼ cup of fresh grated coconut, ⅛ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, and 1 long green chilli with a splash of water into a coarse paste. Don’t worry about making it super smooth!
4. Heat 2 teaspoons of coconut oil in a kadai (or a deep frying pan) over medium heat. Add the pineapple cubes, ¼ teaspoon of turmeric powder, ½ teaspoon of red chilli powder, 1 teaspoon of jaggery, and ½ cup of water.
5. Simmer this mixture until the pineapple softens, but don’t overcook it – we want it to still have a little bite! About 5-7 minutes should do the trick.
6. Stir in the coconut paste you made earlier and sauté for another 2-3 minutes, until the raw aroma disappears.
7. Take the kadai off the heat and let the mixture cool down slightly. This is important – we don’t want to curdle the curd!
8. In a small pan, heat another ½ teaspoon of coconut oil. Add ½ teaspoon of mustard seeds, 1 small red chilli (broken in half), and a few curry leaves. Let the mustard seeds splutter.
9. Pour this tempering over the cooled pineapple mixture. Gently mix in the whisked curd. Be careful not to overmix!

Expert Tips

• Don’t skip the tempering! It adds so much flavor and aroma.
• Adjust the spice level to your liking. If you’re sensitive to heat, use less chilli powder.
• Use a good quality kadai. It helps distribute heat evenly.

Variations

Want to make this curry your own? Here are a few ideas:

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative like cashew or coconut yogurt.
• Spice Level Adjustment: My family loves it medium-spicy, but you can easily adjust it. For mild, reduce the chilli powder to ¼ teaspoon. For hot, add another ½ teaspoon or a pinch of cayenne pepper.
• Using Canned Pineapple: In a pinch, you can use canned pineapple chunks, but drain them well and reduce the jaggery slightly, as canned pineapple is often sweeter.
• Festival Adaptations: This curry is often served as part of Onam and Vishu sadya (festive meals) in Kerala. You can make a larger batch and serve it with rice and other traditional dishes.

Serving Suggestions

This pineapple curry is fantastic served with:

• Steaming hot rice (Kerala Matta rice is the classic choice!)
• Chapati or roti
• Appam (a type of Kerala pancake)
• A side of papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Is this pineapple curry sweet or savory? It’s a beautiful balance of both! The pineapple provides sweetness, while the spices and coconut add savory notes.

Can I use canned pineapple in this recipe? Yes, you can, but fresh pineapple is always best.

What type of coconut oil is best for Kerala-style cooking? Cold-pressed, virgin coconut oil is ideal for its flavor and aroma.

How can I adjust the spice level of this curry? Reduce or increase the amount of chilli powder.

Can I make this curry ahead of time? It’s best enjoyed fresh, but you can prepare the spice paste and chop the pineapple ahead of time.

What is the best way to serve this pineapple curry? With rice! Kerala Matta rice is the traditional choice.

What side dishes complement this pineapple curry? Chapati, roti, appam, and papadums all work well.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!