Pineapple Pachadi (Pineapple with Ground coconut and Curd)

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A festival becomes even more enjoyable when you celebrate with your loved ones. Last year, we had celebrated Onam with J’s cousins.  As luck would have it, this year all the kids were having the term exams. Hence the idea of family get together was dropped. However, on seeing last year’s pictures, I was very much tempted to celebrate Onam. As J didn’t have holiday, we decided to celebrate it a day earlier.

Our Onasadya comprised of the quintessential Banana chips, Sharkkara varatti, Parippu Curry, Moru Curry, Sambar, Avial, Olan, Puliyinji, Semiya Paayasam and Ethappazham Paayasam. For a change, I decided to make Pineapple Pachadi in place of Beetroot pachadi. As J doesn’t really enjoy sweet version of side dishes, I always avoid making them. This time, I thought of taking a chance. With so many dishes in the spread, I felt he wouldn’t mind. Surprisingly he really liked the Pachadi. 🙂

If you do not overly sweet pachadi, it is better to use pineapple which has just ripened.

Pineapple Pachadi (Pineapple with Ground coconut and Curd)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 1 cup Chopped pineapple
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Sugar (Optional)
  • 1/2 cup Beaten Curd

To be Ground

  • 1/2 cup Grated Coconut
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 2-4 Green chilllies

For Tempering

  • 2 teaspoons Oil
  • 1/2 teaspoon Mustard seeds
  • 2 Shallots sliced
  • 1 Dried Red Chilli
  • a few Curry leaves


  • Grind coconut along with mustard seeds, cumin seeds and chilli to a smooth fine paste. Keep aside.
  • Add salt, turmeric and 1 tablespoon water to the pineapple.
  • Cover and cook on low heat till soft.
  • Add the ground paste along with sugar(if using) and mix well. Continue cooking till raw smell goes.
  • Once the raw smell goes, remove from fire, and add the beaten curd and mix well.
  • Heat oil in a pan.
  • Add mustard seeds
  • When they start to splutter, tip in the sliced shallots, curry leaves and dried chilli.
  • Fry till shallots turn brown in colour.
  • Pour the tempering over the prepared pachadi.
  • Mix well and serve.

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