Pineapple Pachadi Recipe – Authentic South Indian Pineapple Curry

Last Updated on 4 months by Neha Deshmukh

Pineapple Pachadi Recipe – Authentic South Indian Pineapple Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pineapple Pachadi. It’s a sweet, tangy, and slightly spicy South Indian delight that’s perfect as a side dish with rice or roti. I first made this for a family get-together, and it was a huge hit! It’s surprisingly easy to make, and the flavors are just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Pineapple Pachadi isn’t just delicious; it’s a little burst of sunshine on your plate. It’s a fantastic way to balance a heavier meal, and the combination of sweet pineapple, fiery chilies, and creamy yogurt is seriously addictive. Plus, it’s a wonderful introduction to the world of South Indian cuisine if you’re new to it. You’ll love how quickly it comes together too – perfect for a weeknight dinner or a festive feast!

Ingredients

Here’s what you’ll need to make this amazing pachadi:

• 1 Medium Size Ripe Pineapple (about 500g)
• ½ tsp Turmeric powder
• 2 ¼ cups Water (530ml)
• ½ cup Thick Fresh Curd (120g)
• 1 tbsp Jaggery (or brown sugar)
• ½ shell Coconut grated (about 1 cup)
• 2-3 Whole Dry Red chillies
• 1-2 Green Chillies
• 1 tsp Cumin Seeds
• ½ tsp Mustard Seeds
• 2 tsp Coconut Oil
• 1 tsp Mustard Seeds (for tempering)
• 1-2 Whole Dry Red Chillies (for tempering)
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! Using fresh curd is key here – it gives the pachadi that lovely creamy texture and authentic flavor. Don’t use Greek yogurt, as it’s too thick. I prefer using a slightly sour curd, but you can use whatever you have on hand.

Freshly grated coconut makes a world of difference, but if you’re short on time, you can use unsweetened desiccated coconut. Just rehydrate it with a little warm water before using.

Spice levels can vary a lot in South Indian cooking! Feel free to adjust the number of green and red chilies to your liking. Some people like it mild, others like a real kick. I usually go with one green chili and two red for a nice balance.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat a kadhai (a deep frying pan) and add the pineapple chunks, turmeric powder, salt, and 2 cups of water. Bring it to a boil, then reduce the heat and cook until the pineapple is tender and the water has reduced. This usually takes about 15-20 minutes.
2. While the pineapple is cooking, let’s make the coconut paste. Grind the grated coconut, mustard seeds, red chillies, green chillies, and cumin seeds into a smooth paste using ¼ cup of water. A little patience here pays off – you want it really smooth.
3. In a separate bowl, whisk the curd until it’s nice and smooth. This helps prevent it from curdling later on. Set it aside.
4. Once the pineapple is cooked, add the coconut paste to the kadhai. Mix well and simmer for 2-3 minutes on low flame. This allows the flavors to meld together beautifully.
5. Now, stir in the jaggery and adjust the salt if needed. Taste as you go – you want a perfect balance of sweet, sour, and spicy.
6. Remove the kadhai from the heat and quickly mix in the whisked curd. This is important! Adding the curd off the heat prevents it from curdling.
7. Finally, let’s do the tempering. Heat coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the red chillies and curry leaves. Fry for a few seconds, then pour this fragrant tempering over the pachadi.

And that’s it! Your Pineapple Pachadi is ready to serve.

Expert Tips

• Don’t overcook the pineapple! You want it to be tender, but still hold its shape.
• Adding the curd off the heat is crucial to prevent curdling. Trust me on this one!
• Taste and adjust the seasoning as you go. Everyone’s palate is different.

Variations

• Vegan Adaptation: Swap the dairy curd for coconut yogurt! It gives a lovely creamy texture and works beautifully.
• Spice Level: If you’re sensitive to spice, reduce the number of green and red chilies. Or, remove the seeds from the green chilies for a milder flavor. My friend, Priya, always makes hers super mild for her kids.
• Festival Adaptations: This pachadi is a staple during Onam Sadya, the traditional vegetarian feast served during the Onam festival in Kerala.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

Pineapple Pachadi is best served immediately with hot rice or roti. It also pairs wonderfully with sambar and rasam for a complete South Indian meal. It’s a fantastic side dish for any curry, really.

Storage Instructions

While best enjoyed fresh, you can store leftover Pineapple Pachadi in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious.

FAQs

What is Pachadi and where does it originate from?

Pachadi is a traditional South Indian dish, typically a yogurt-based side dish with fruits or vegetables. It’s believed to have originated in Kerala and Tamil Nadu, and it’s a staple in many South Indian cuisines.

Can I use canned pineapple for this recipe?

You can, but fresh pineapple is always best. Canned pineapple tends to be sweeter and lacks the same vibrant flavor. If you do use canned pineapple, reduce the amount of jaggery.

How can I adjust the sweetness of the Pachadi?

Adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more if needed. You can also use brown sugar as a substitute.

What is the best way to prevent the curd from curdling?

Make sure to whisk the curd until smooth and add it to the pachadi after removing it from the heat. This is the key to preventing curdling.

Can this Pachadi be made ahead of time?

It’s best to make it shortly before serving, but you can prepare the coconut paste and cook the pineapple ahead of time. Just combine everything and do the tempering right before serving.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!