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Pineapple Pachadi | Kerala dishes

pineapple pachadi recipe | Pineapple in spicy coconut and yoghurt curry
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Kerala cuisine
Servings: 4 people
Author: Jinoo Jayakrishnan
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  • 1/2 medium sized pineapple - finely chopped
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tbsp chilli powder
  • 2.5 tbsp jaggery
  • 1/2 cup curd

to grind

  • 1/4 cup coconut
  • 1 no green chilli
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 cup curd


  • 2 no red chilli
  • 1 spring curry leaves
  • 1/2 tsp mustard seeds


  • Chop the pineapple to small pieces. Cook the pineapple with a pinch of salt, turmeric powder, red chilli powder  and jaggery. Sprinkle water in between. Close the vessel and cook.
  • Meanwhile Grind coconut, cumin seeds and mustard seeds and half of curd to a fine paste and keep it ready.
  • Once pineapple is cooked. i.e., it becomes soft and mashable. Add the ground coconut paste. Cook until raw smell goes off. Stir occasionally.
  • Now add remaining curd,mix well and cook for a min in simmer until it blends well. Do not boil after adding curd as it tends to curdle and spoil the texture of the curry.
  • Season with mustard seeds,red chilli and curry leaves spluttered in coconut oil. Add it to the pachadi.