Pineapple Pachadi

A delicious savoury of the traditional Malayali cuisine, pineapple pachadi is an easy-to-make dish made with pineapples and yogurt.

Grab your pineapples and start cooking!


  1. Pineapple (peeled and cubed)- 1/2 cup
  2. Yogurt- 1/3 cup
  3. Turmeric- a pinch
  4. Red chilli powder- 1/4 tsp
  5. Green chilli- 1
  6. Salt to taste
  7. Water to cook

For the Paste

  1. Coconut (grated)- 3 tbsp
  2. Mustard seeds- 1/8 tsp
  3. Cumin seeds- 1/4 tsp

To Temper

  1. Coconut oil- 1 tsp
  2. Mustard seeds- 1/2 tsp
  3. Red chilli- 1
  4. Curry leaves- few


  1. In a wok or a pan, cook the chopped pineapples in water until soft. (Do not let them turn mushy.)
  2. Grind the ingredients under the ‘for the paste’ tab with a little water. (The paste shouldn’t be too fine or watery.)
  3. Once the pineapples are soft, add the ground paste into the pineapple and cook them until the rawness of the cook coconut is gone.
  4. Add in salt and once the coconut paste is cooked properly with the pineapples, turn off the stove and let the mixture cool down.
  5. Now to temper, into a wok, add the ingredients for tempering. Into the hot coconut oil, add mustard seeds and once they splutter, add the curry leaves and red chilli.
  6. Now add this to the pineapple coconut mixture and let it cool.
  7. Now add the yogurt or curd into the pineapple mixture and stir properly. (Make sure that the pineapple mixture is not too hot when adding the yogurt to avoid curdling.)
  8. You can even add a bit of sugar for taste.

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