Pineapple Pachadi
User Reviews
4.8
18 reviews
Excellent
Pineapple Pachadi
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Pineapple Pachadi is a deliciously sweet, sour and spiced dish made with fresh pineapple cubes, coconut, curd (yogurt) and plenty of spices and herbs. It is one of the side dish served in the Onam Sadya which is a vegetarian feast.
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Ingredients
For cooking pineapple
- 1.25 cups pineapple (chopped)
- ⅓ to ½ cup water or add as needed
- ¼ teaspoon turmeric powder
- 1 to 2 teaspoons jaggery powder or grated jaggery, add as required
For ground coconut and mustard paste
- ¼ cup grated fresh coconut
- 1 green chili chopped or 1 teaspoon, chopped
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 to 3 tablespoons water or add as required
Other ingredients
- ½ cup curd (yogurt) - beaten or whisked
- salt as required
For tempering
- ½ tablespoon coconut oil
- ¼ teaspoon mustard seeds
- 1 dry red chili - seeds removed
- 7 to 8 curry leaves
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Instructions
Making coconut paste
- In a small grinder jar take grated fresh coconut, chopped green chilies, mustard seeds and cumin seeds.
- Add 2 to 3 tablespoons water and grind to smooth and fine consistency. Keep the coconut paste aside.
Cooking pineapple
- Take chopped pineapple cubes in a pan. Remember to cut the pineapple in small pieces, but not finely.
- Add turmeric powder and 1 to 2 teaspoons jaggery or add as per taste. Jaggery can be skipped if the pineapple is very sweet. Instead of jaggery you can also add sugar.
- Add ½ cup water and mix well.
- Keep the pan on stovetop and on a medium-low heat cook the pineapple. Do stir at intervals.
- Simmer till the pineapple cubes have softened. Also let most of the water evaporate from the pan.
Making pineapple pachadi
- Now add the ground coconut paste.
- Season with salt as per taste and mix very well.
- Simmer and cook this pineapple mixture for 2 to 3 minutes on a low heat stirring often. Take care not to boil or cook for a long time as this can split the curd.
- Then keep the pan down and let this mixture cool at room temperature.
- Beat ½ cup curd with a spoon or wired whisk till smooth.
- Once the pineapple+coconut mixture has cooled or become lukewarm, then add the beaten curd. Mix very well.
Tempering
- Heat coconut oil in a tadka pan or a small frying pan. Keep heat to a low and add ¼ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Then add the dry red chilli and 7 to 8 curry leaves.
- Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn the spices.
- Pour the tempering in the pachadi mixture. Mix very well.
- Serve Pineapple Pachadi as a side dish in an Onam sadya or a Kerala vegetarian meal. You can also refrigerate Pineapple Pachadi for a few hours and then serve. Left over pineapple pachadi can be refrigerated for about a day.
Notes
- Ensure that pineapple has a sweet taste and are not sour or tangy.
- Desiccated coconut can be used instead of fresh coconut, but taste will change slightly. Frozen coconut also works well. Make sure the frozen coconut has a sweet taste and not sour or gone rancid.
- The recipe can also be made with plant based yogurt like coconut yogurt, almond yogurt and cashew yogurt.
- Try to use coconut oil if possible.
- You can easily scale the recipe.
Nutrition Information
Show Details
Calories
91kcal
(5%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Cholesterol
5mg
(2%)
Sodium
268mg
(11%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
271IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
27mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
70mg
(78%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
282µg
Iron
1mg
(6%)
Magnesium
12mg
Phosphorus
57mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 268mg | 11% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 271IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 27mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 70mg | 78% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 282µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 57mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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