Pineapple Pachadi (Kerala Sweet-Sour Coconut Yogurt Curry)

Ingredients

• 250 g Pineapple (peeled and cut into small bite‑size pieces)
• 1 cup Yogurt (plain, not overly sour; full‑fat preferred)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Chili Powder (adjust to taste)
• 1 tbsp Jaggery (or 1.5 tbsp sugar if jaggery unavailable)
• 1.5 tsp Salt
• 0.5 cup Water
• 1 cup Grated Coconut (freshly grated or frozen, unsweetened)
• 1 piece Green Chili (adjust heat to preference)
• 2 pinch Mustard Seeds
• 2 pinch Cumin Seeds
• 1.5 tbsp Ghee (Clarified Butter)
• 2 pieces Dried Red Chili
• 5 pieces Curry Leaves (fresh)

Instructions

1. Prepare Pineapple

   Peel the pineapple and cut it into small bite‑size pieces, totaling about 250 g.

   Time: PT5M

2. Mix Yogurt Base

   In a mixing bowl combine the pineapple pieces, 1 cup yogurt, 0.5 tsp turmeric, 0.25 tsp chili powder, 1 tbsp jaggery (or 1.5 tbsp sugar), 1.5 tsp salt and 0.5 cup water. Stir until smooth.

   Time: PT5M

3. Cook Pineapple Mixture

   Transfer the mixture to a saucepan. Bring to a gentle boil over medium heat, then simmer for 5–6 minutes until the pineapple softens and the liquid reduces about half.

   Time: PT6M

   Temperature: medium

4. Prepare Coconut Paste

   In a blender, combine 1 cup grated coconut, 1 green chili, 2 pinch mustard seeds, 2 pinch cumin seeds and a splash of water. Blend to a smooth paste.

   Time: PT3M

5. Add Coconut Paste

   Stir the coconut paste into the simmering pineapple mixture and cook for another 2 minutes, mixing well.

   Time: PT2M

   Temperature: medium

6. Temper (Tadka)

   In a small pan heat 1.5 tbsp ghee over medium heat. Add 0.5 tsp mustard seeds; when they start to pop, add 2 dried red chilies and a few fresh curry leaves. Fry for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium

7. Combine Tempering

   Pour the hot tempering over the pachadi, stir gently to blend the flavors.

   Time: PT1M

8. Rest

   Turn off the heat, cover the pan and let the pachadi rest for 30 minutes. This allows the flavors to meld.

   Time: PT30M

9. Serve

   Serve the pineapple pachadi as a side dish with sadhya, rice, or any Indian meal.

   Time: PT0M

Nutrition Facts

Calories

190

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yogurt: Greek yogurt, buttermilk
• Instead of Chili Powder: red chili flakes
• Instead of Jaggery: granulated sugar, palm sugar
• Instead of Grated Coconut: desiccated coconut (rehydrated)
• Instead of Green Chili: bird’s eye chili, jalapeño
• Instead of Ghee (Clarified Butter): vegetable oil, coconut oil
• Instead of Dried Red Chili: crushed red pepper flakes

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Saucepan
• Blender or Hand Mixer
• Small Frying Pan
• Wooden Spoon
• Ladle (optional)
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the pineapple mixture until softened (Step 3).
• Preparing the tempering without burning the mustard seeds (Step 6).
• Allowing the pachadi to rest for flavor development (Step 8).

Chef Tips from the Video

• Use fresh, ripe pineapple for natural sweetness and bright flavor.
• Select plain yogurt with a mild tang; Greek yogurt works well for a thicker texture.
• Adjust the green chili amount to control heat without overpowering the sweet‑sour balance.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Grated coconut paste can be prepared a day ahead and kept refrigerated.
• The pachadi tastes better after resting; you can make it up to 24 hours in advance and chill before serving.

Frequently Asked Questions