Pineapple Pachadi Recipe – Kerala-Style Coconut & Chili Delight

Last Updated on 6 months ago by Neha Deshmukh

Pineapple Pachadi Recipe – Kerala-Style Coconut & Chili Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pineapple Pachadi. It’s a vibrant, flavorful side dish from Kerala, and honestly, it’s one of those things that just makes a meal feel complete. I first made this for a family get-together, and it was a huge hit! The sweet pineapple, the spicy chilies, and the creamy coconut… it’s a flavor explosion you won’t forget.

Why You’ll Love This Recipe

This Pineapple Pachadi isn’t just delicious; it’s also surprisingly easy to make. It comes together in under 30 minutes, making it perfect for a weeknight dinner or a festive occasion. Plus, it’s a fantastic way to experience the authentic flavors of Kerala cuisine. The balance of sweet, sour, and spicy is just chef’s kiss!

Ingredients

Here’s what you’ll need to whip up this Kerala delight:

• 1 cup pineapple, chopped (about 200g)
• 1 teaspoon sugar
• ½ teaspoon salt (approx. 3g)
• ½ teaspoon chili powder (approx. 2g)
• 1 tablespoon yogurt (approx. 15ml)
• ½ teaspoon turmeric powder (approx. 2g)
• ½ teaspoon mustard seeds (approx. 2g)
• 2 red chilies, broken into pieces
• 1 green chili, slit lengthwise
• ½ cup grated coconut (approx. 50g)
• ½ cup water (approx. 120ml) – divided
• 1 teaspoon coconut oil (approx. 5ml)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh ingredients really makes a difference here.

• Pineapple: You want a pineapple that’s ripe but still firm. It should smell sweet and fragrant.
• Coconut: Freshly grated coconut is the way to go for authentic flavor. It adds a beautiful texture and sweetness. If you absolutely must, you can use unsweetened desiccated coconut, but it won’t be quite the same.
• Kerala Spices: The combination of turmeric and chili powder is classic Kerala. Don’t be shy with the spices – they’re what give this pachadi its signature kick!
• Yogurt: I prefer using full-fat yogurt for a richer flavor, but you can use low-fat if you prefer.
• Spice Balance: The beauty of this recipe is adjusting the spice to your liking. Feel free to add more or less green chili depending on how much heat you enjoy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the pineapple cooking. In a pressure cooker, combine the chopped pineapple, sugar, salt, chili powder, yogurt, turmeric powder, and ½ cup of water.
2. Close the lid and cook on medium heat for 6 minutes (2 whistles). Once the pressure releases naturally, let it cool completely.
3. While the pineapple is cooling, let’s make the coconut paste. In a blender or food processor, combine the grated coconut, green chili, and the remaining ½ cup of water. Grind into a smooth, creamy paste.
4. Now, add the coconut paste and a sprig of curry leaves to the cooled pineapple mixture. Simmer over medium heat for about 8 minutes, stirring occasionally, until the pachadi thickens slightly.
5. Almost there! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the red chilies and curry leaves. Fry for a few seconds until fragrant.
6. Pour this tempering over the pachadi and mix well. And that’s it!

Expert Tips

• Don’t overcook the pineapple! You want it to retain some texture.
• If the pachadi is too thick, add a splash of water to loosen it up.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a smoother pachadi, you can strain the coconut paste before adding it to the pineapple.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative – coconut yogurt works beautifully!
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of green chili or remove the seeds before grinding. For extra spice, add another red chili to the tempering. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptation: This pachadi is a staple during Onam Sadhya, the traditional vegetarian feast of Kerala. It’s often served alongside rice, sambar, and other delicious dishes.

Serving Suggestions

Pineapple Pachadi is best served warm with rice. It’s a fantastic accompaniment to any South Indian meal, and it also pairs well with roti or paratha. It’s also lovely as a side dish with a simple lentil curry.

Storage Instructions

Leftover pachadi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is Pachadi and where does it originate from? Pachadi is a traditional South Indian side dish, typically made with vegetables, fruits, or lentils, cooked in a yogurt or coconut-based gravy. It originates from the states of Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka.
• Can I use canned pineapple for this recipe? While fresh pineapple is best, you can use canned pineapple in a pinch. Just make sure to drain it well and reduce the amount of sugar slightly.
• How can I adjust the sweetness of the pachadi? Adjust the amount of sugar to your liking. You can also add a squeeze of lime juice for a touch of tartness.
• What is the best way to grate fresh coconut? A traditional coconut scraper is ideal, but a food processor with a grating attachment works well too. Be careful not to grate your fingers!
• Can this pachadi be made ahead of time? You can prepare the coconut paste and cook the pineapple ahead of time. Store them separately and combine them just before serving.

Enjoy this little taste of Kerala! I hope you love it as much as I do. Let me know in the comments how it turns out for you!