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Pineapple Pachadi | Pineapple , Yogurt and Coconut | Sadya Recipes

Pineapple  pachadi is a  sweet  and  sour  curry  popular in  South India.  Pineapple  is  cooked   with  spices  and  mixed wit  ground  paste of  coconut.  Sour  yogurt is  balances  the  sweet  and  spicy   flavors and  the  dish is  finished  with  traditional   seasoning  spices (tadka)
Pour the seasonings over the pineapple pachadi

So here  the  tadka ( the  hot   seasoned oil  along  with  the  spices ) is  being  poured  over  the  curry .  Just  before  serving  it  will be  stirred  in.

I think  I have mentioned  it  before  that   I  tend  to  get  nostalgic  at  this  time  of  the year. This  year  especially as I didn’t  not   get  to  meet  any of   my family.  So invariably  i  tend  to make   quite a  bit  of  dishes   from  my childhood   and  a sweet  pachadi   is  one  of  them.

Pineapple  is  called  Kaithachakka  in  Malayalam.  If  you  travel  around   the hilly   regions  of  Kerala you  get  to  see  acres of pineapple   farms. It is  part  of  the  crop  rotation – rubber  trees  and   pineapples.   It is  not just a cash crop,  many  households will have  a  few  of  these  along   the   fence lines  as  well.  So when  I  saw the  left  over  pineapple  slices  in  the  fridge this  was  the  dish  that  came  to mind.

And here  was  something else  as  well   –  someone  had  recently  informed  me that pachadi as    the  south Indian  version of raita ? …

The  conversation  went   somewhat like  this –

{YT – (innocent  bystander in this  case ) yours  truly,    SS   shall remain unnamed }

SS “Oh pachadi,”  glances  at  the phone,  “isn’t  that   raita ?  I love  raita “.

SS takes  a  taste  and  “Hmm I think  you got  the  name  wrong”.

YT – “It is  pachadi not raita”.

SS  “ Oh , but  Wikipedia   … “

YT rolls   eyes “  .. yes ”

SS “In Karnataka , Kerala   and  Tamil Nadu  pachadi is … “.

YT interjects “-  IT is  Wikipedia !  looks  like  written by some  one  who  had South Indian Food once, maybe “.

Well SS  does  not  like  to be contradicted…  and  you can  guess  what  happened  afterwards !

OK,  So  what is   raita  and  pachadi ?

Raita  is  essentially   seasoned  yogurt    with  fresh crunchy vegetables  or   crunchy chickpea balls  as  in boondi raita.   It is  fresh  and  cooling,  and  as  such  served  along  with  spicy and  rich   foods.  Onions and  cucumber  raita  happens to be  my favorite  side  for  biryani.

South Indian pachadi has yogurt, but in moderation.  There is  cooked  vegetables or  fruits  , coconut  and  spices, and  the  sour yogurt (curd as commonly known ) is  added to balance and  round out  the   flavors.  Most importantly  this  is  the one  dish  where  mustard  flavors  play a big  part.

 What  do  I need  to  make  pineapple  pachadi ?

Pineapples , spices (turmeric,chili powder, mustard seeds, and  cumin seeds) ,salt, coconut , curry leaves, whole  dry chilies, curd , jaggery or  sugar as  needed.

Cooking pineapple for pachadi

Pineapple  is cut into  small pieces and  cooked  with a  little  water , chili powder, salt   and   turmeric.   You could  mash  the   cooked  fruits  with  the  back of a  spoon if  the pieces are big.

Typically  in  Kerala  curries, mustard seeds   are used  only for  tempering.  Here a few mustard  seeds are  ground along  with coconut.   You  can  definitely taste it  and  it  is  a  nice  contrast  to all the other  flavors  in the  curry.

Some of   my friends   grind  1  or  2  pearl onions    along  with  coconut  and  add  to the  curry .  It  changes  the  taste   slightly, and  I do not  add onions  when making  pineapple  pachadi or  any other  pachadi  with  fruits.

Adding coconut paste to cooked pineapple

Mix  the  ground  coconut  into the  pineapple mix  and  simmer  for  5  to  10 minutes.   This  step   removes   any  raw  tastes from  the  curry.   At  this  time taste and   adjust  salt  and  sweetness .  Turn off  the  heat  and  stir  in  the  yogurt.   All that is left  is  to  make  the  seasoning (thalikkal in Malayalam).

My  preferred oil for  seasoning  here is  coconut  oil. When  making a  seasoning  oil  like  this allow    the  spices   splutter  and  almost  reach the  point  of  burning .  It  imparts  wonderful  smoky flavors  to the  oil  and  the  curry .

A Vegetarian Kerala Meal

This   was  our vegetarian meal –  there is  Matta  rice , eggplant mezhukkupiratti (similar to a  stir fry but  much lighter), pineapple  pachadi, pickles  and  pappadam (not  in the picture). The  yellow  drink  on the  side  is Jeeraka Vellam.  This is  a    typical   drink ,  made  by boiling  water  with  a pinch cumin seeds.

A Kerala meal with Pineapple Pachadi

Pineapple Pachadi

By Syama
Pachadi from South India is a type of curry where the fruits/vegetables are cooked in a paste of ground coconut. Sour curd (yogurt) is added towards the end of cooking and the dish is flavored with seasoned oil and spices. Pineapple Pachadi, from Kerala has a unique combination of sweet and sour flavors.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 130 kcal


  • 1 ½ C Pineapple Ripe, Chopped
  • ½ Tsp Chili powder
  • ¼ Tsp Turmeric
  • Salt To taste
  • 2 - 3 C Water
  • 1 Tsp Jaggery/ Sugar Optional
  • 1/4 - 1/2 C Sour Curd / Yogurt use as needed

To Grind

  • ½ C Grated Coconut Fresh or Frozen
  • 1/8 Tsp Cumin seeds a pinch
  • ¼ Tsp Mustard Seeds
  • 2-3 Tbsp Water as needed

For Tempering

  • 1 - 2 Tbsp Coconut Oil
  • ½ Tsp Mustard Seeds
  • 1/8 Tsp Fenugreek Seeds Optional
  • 2 Dried Red Chili, Whole
  • 1 -2 Sprigs Curry Leaves


  • If using fresh pineapple remove the skin and core and chop into small pieces.
  • Take the pineapple in a thick bottomed pan (stockpot / kadai). Add chili powder, turmeric powder a pinch of salt and 2 C water to it . Bring to boil and let it simmer covered for 10 minutes or until the pineapple is cooked through.
  • While the pineapple is cooking , grind together the coconut,  cumin seeds and mustard seeds. Add a few tablespoons of water to  the  mix  and grind it into a thick paste.
  • Beat  the   yogurt   with a spoon or  fork  until  it  is smooth.
  • Add the ground coconut to the cooked pineapple. Mix and taste. The curry should be lightly sweet at this point .  If needed add a little sugar or   jaggery . Adjust salt.  If the curry looks dry add a little water.
    Increase the heat lightly and bring it back to slow simmer . Cover and let it simmer for a few minutes.
  • Uncover , taste to make sure that the raw taste does is  gone. If needed cook for a few more minutes. Take off the heat and mix in the beaten yogurt  as necessary.  Taste and adjust salt if needed.
  • In a small pan (kadai/mini wok) heat  1- 2 tbsp of coconut oil . When the oil is hot add the mustard seeds followed by the fenugreek seeds. Once it splutters tear the dry red chilies into small pieces and add to the hot oil followed by the curry leaves. Turn off the heat as the chilies begin to smoke and the curry leaves turn crisp.
  • Pour the hot oil over the curry along with the seasonings. Stir lightly just before serving.
  • Serve with rice .


  • Pearl onions or shallots are ground along with the coconut sometimes. When onions are ground usually sliced onions are fried in the seasoning oil as well.
  • Once the coconut paste is added do not bring the curry to rolling boil. Let it slow simmer until the coconut is just cooked through.
  • Do not boil the curry after adding yogurt as it tends to split.
Nutritional label  for  informational purposes only .  Actual values  will vary depending  on the  products  used and  serving size. 



Calories: 130kcal

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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A collection of Kerala Sadya Recipes from

Pineapple or Kaithachakka pachadi
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