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Pineapple Pachadi

  • Duration:
  • Serves: people
  • Spice Level: Medium

Authenticity Slice

If the pineapple is just cooked, the crunchiness of the fruit will add to the freshness and sweet flavour.

Trivia Tadka

A great mix of sweet and sour in one bite, this dish is a must of the traditional Kerala Onam Sandhya menu. Commonly pachadi means raita which is usually served as an accompaniment for meals like during Sandhya.


  • Freshly cut pineapple one-inch pieces. (2 cups)
  • Small onions (cut length wise) (½ cup)
  • Green chillies (hari mirch) (chopped finely) (2 tbsp)
  • Ginger (adrak) (chopped finely) (1 tsp)
  • Dry red chillies (lal mirch) (broken into 2 pcs) ( 3-4)
  • Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup water)
  • Curry leaves (kadipatta) (3-4)
  • Curd (dahi) (1 cup)
  • Salt (1 pinch)
  • Oil (3-4 tsp)


  • Cut the small onions lengthwise and chop the green chillies finely.
  • Grind the grated coconut into a fine paste.
  • Beat the curd well and keep aside.
  • In a kadhai, cook pineapple, ginger, green chillies. Add salt to taste.
  • Once cooked, add coconut paste, mix well. Make sure to not mash the pineapple pieces.
  • Remove from heat, let cool and then add the beaten curd mix and keep aside.
  • Heat oil in a kadhai, add mustard seeds and let them splutter.
  • Next, add pieces of ginger, curry leaves, dry red chillies along with the small onions.
  • Pour this seasoning on the pachadi and mix thoroughly.
  • Serve hot with parotta or rice.

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