Pineapple Pachadi | Pineapple in Spiced Yogurt Sauce

Pineapple pachadi. A sweet and spicy combo of pineapples cooked in a spicy sauce made with coconut and yogurt. Add a finishing touch with tempered spices, and serve over a bed of rice.

Have you ever tried pineapple in a curry? Sounds pretty interesting, right?

On one side, you’ve the spicy flavours of the curry. On the other side, you’ve the sweetness of the pineapple. No wonder this curry is so unique and scrumptious.

For those who are not familiar with pachadi, it’s a traditional dish from Kerala (India), and is a combination of vegetables or fruits in spicy yogurt sauce.
Pineapple pachadi is a very popular dish and is usually made for Onam feast (the harvest festival of Kerala). Like beetrootpachadi I posted few weeks ago, this curry is also simple and very easy to make. And of course, an amazing way to enjoy pineapples!

 

Yield: 3-4

Pineapple Pachadi | Pineapple in Spiced Yogurt Sauce

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A traditional Kerala side dish served with rice.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 ½ cups chopped ripe pineapple
• ½ tsp ground turmeric
• ½ tsp red chilly powder
• ¼ cup grated coconut
• ¼ cup cumin seeds
• 1-2 green chilies (optional)
• ¼ cup lightly whisked yogurt
• Salt to taste
• Water
• ½ tsp mustard seeds
• 1 tbsp oil
• 1 -2 dried red chilies, broken into pieces
• Few curry leaves

Instructions

1. Place grated coconut, cumin seeds, green chilies (if using) in the bowl of a food processor. Process until smooth. Set aside.
2. Place chopped pineapple, turmeric, red chilly powder and enough salt in a deep pan. Add enough water to cover pineapple. Cook until pineapple turns mushy. Stir in ground coconut mixture. Cook again for another 2-4 minutes. Add more water, if needed. When done, use a metal spoon or potato masher to lightly mash pineapples. Season with salt.
3. Remove from heat. Stir in yogurt. Set aside.
4. To make the tempered spices, heat oil in a frypan over medium-high heat. Add mustard seeds, and allow to pop. Add dried red chilies and curry leaves, and cook, stirring, for 2-3 minutes. Remove from heat.
5. Add tempered spices to pineapple pachadi. Stir well. Serve hot with rice.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 139Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 187mgCarbohydrates 19gFiber 3gSugar 12gProtein 3g

Like this pineapple pachadi recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:

• Beetroot Pachadi (Beetroots in Spicy coconut-Yogurt Sauce)
• Sambar (Lentils and Vegetables Curry)
• Aviyal (Mixed Vegetables Stir Fry)
• Kaalan (Raw Bananas and Yam in Tangy Yogurt Sauce)