Pineapple Pachadi (Spicy Kerala Style Coconut Yogurt Gravy)

Delicious Vegetarian, No Onion and No Garlic, Gluten Free Side from the Kerala Cuisine made with Juicy Pineapples and a silky coconut curd based spicy gravy. A Must for Onam and Vishu Sadya.

There are some days in a month when I yearn for Kerala Style food. The food I grew up eating. While we have considerably reduced our rice intake these days, some gravies or curries call for that extra helping of rice and certainly gets the weighing scale into the spotlight yet again! The Pineapple Pachadi is my ultimate favourite food amongst the Kerala Cuisine and the Onam or Vishu Sadya meals at home. I love pineapples, enjoy a bit of sweet touch to my meals and simply partial to the combination of yogurt and coconut gravy like a true Keralite.

As seductive as the Pineapple Pachadi looks, it is equally heavenly in taste. Chunks of pineapple that lends both sweetness and a bit of tang combined with silky yogurt gravy with spicy chillies, freshly grated coconut, cumin and mustard seeds is the most satisfying bowl of goodness. The fresh tempering of aromatic curry leaves and mustard seeds in coconut oil transports the dish to another level.

Kerala Pineapple Pachadi for Onam and Vishu Sadya

For the Sadya meals (which is served on a banana leaf), a Pachadi forms a prominent position, sometimes with 2 different varieties too. The Pineapple Pachadi is actually a veg side dish consumed with sambar rice or rasam rice.

We don’t mind eating them with Rotis too at home and they taste delicious. You might want to check out Other Pachadi Recipes on the blog that are Zucchini Cucumber Thayir Pachadi Amla or Indian Gooseberry Pachadi and Tomato Pachadi

How to Make Pineapple Pachadi for  Onam

Most of Kerala style gravies have simple ingredients namely cumin seeds, green chillies or red chillies (sometimes both). The meals are cooked in coconut oil and even the tempering is done by using coconut oil and aromatic curry leaves. Some of the Kerala Cuisine Recipes that you may be interested in taking a look at are Kerala Style Veg Stew, Avial (Mixed Vegetables) and Beetroot Thoran.

Kerala Vegetarian Cuisine is very simple. Loads of vegetables and sometimes fruits, herbs, fresh coconut and whole spices are used for cooking. The gravy is mildly spiced, usually with green chillies. Yogurt or curd is used as the souring agent in food rather than tomatoes.

The food is primarily cooked in coconut oil (including frying) and that is what our ancestors enjoyed thoroughly after working hard through out the day. Largely, the vegetarian food is gluten free but not vegan as we use curd for gravies and serve our rice with a dollop of ghee and / or sometimes use it for tempering too.

My Mum made the best Kerala style veg food and added her own twists too, just like I do. But whenever I cook the dishes at home, I always end up tasting the first morsel and saying, “Ma makes it so much better”. I guess like every child, I am partial to my Mother’s cooking.

Gluten Free Kerala Pineapple Pachadi.

Taking this recipe to the #179FoodieMondayBlogHop where the theme suggested by dear friend Seema D Sriram is “FoodMagBest” wherein she encouraged us to post recipes that we would like to see in a magazine. I chose the Pineapple Pachadi for 2 reasons – It is Regional Cuisine, something that my blog is passionate about and secondly it reminds me of the food I grew up with and would want to be featured some day.

Check out the detailed step by step pics of the Pineapple Pachadi Recipe

Recipe for Pineapple Pachadi (Spicy Kerala Style Coconut Yogurt Gravy)

Prep Time – 15 mins

Cook Time – 30 mins

Serves 4

Ingredients

  • 1 medium size Pineapple (skinned, cored and roughly chopped into medium size chunks)
  • 1/2 tsp Turmeric Powder or Haldi
  • 2 cups Water for cooking the pineapple + 1/4 cup for the gravy
  • 1/2 cup Fresh Thick Curd
  • 1 tblsp Jaggery
  • Salt to taste

Ingredients for the Gravy

  • 1/2 a shell medium size coconut
  • 2 or 3 nos. Whole red chillies
  • 1 – 2 Green chillies
  • 1 tsp Cumin seeds or Jeera
  • 1/2 tsp Mustard seeds or Rai

For the Tempering

  • 2 tsps Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 or 2 Whole Red chillies
  • Few curry leaves

Method

  1. In a pot or vessel, add the roughly chopped pineapple, turmeric powder and salt to taste along with 2 cups of water. Cook until the pineapple is slightly tender and the water has reduced considerably.
Pineapples (with skin removed or peeled and Cored)
Pineapples (with skin removed or peeled and Cored)
Pineapples to be cooked with salt, turmeric powder
Pineapples to be cooked with salt, turmeric powder
Pineapples getting cooked and turning slightly mushy (water volume has reduced)
Pineapples getting cooked and turning slightly mushy (water volume has reduced)

2. Meanwhile, grate / chop the 1/2 shell of coconut, add it in a mixer grinder.

3. Add mustard seeds, whole red chillies, green chillies, cumin and grind it into a smooth paste, using 1/4 cup of water.

Ingredients for the Coconut based gravy
Coconut Gravy Mixture / ingredients for Pineapple Pachadi

4. Whisk the 1/2 cup of yogurt or curd and keep aside.

5. Now add the coconut gravy mixture to the cooked pineapples and mix everything well. Allow it to cook for a few minutes on low flame. Check and adjust salt at this stage.

6. Add a tbslp of jaggery and mix well.

7. Quickly add the yogurt or curd, mix well and switch off the flame immediately. (Yogurt should not cook else it will curdle and split).

Jaggery a must for good tasting pachadi
Adding Jaggery to Pineapple Pachadi
Adding Whisked curd and switching off the flame
Adding Whisked curd and switching off the flame

8. Let us prepare for tempering by heating a small pan, adding coconut oil, mustard seeds, whole red chillies and curry leaves. Once the mustard seeds crackle, pour the tempering over the gravy and serve immediately.

Recipe Notes

  • The prep time in my case is just 15 mins as I got the Pineapple peeled from my fruit vendor. All I had to do was core and dice into chunks.
  • Use Medium Ripe Pineapples for best results. Extremely ripe pineapples would turn mushy and you wouldn’t be able to relish the fruit chunks with the rice.
  • Adding of Jaggery is optional but I highly recommend.
  • I have cut the coconut into pieces instead of grating it, saves time for me.
  • Half a shell of coconut could differ in size from place to place. Do not worry. Trust me, the more the coconut, the better and delicious this gravy tastes.
  • You can adjust the spice (red and green chillies) according to your taste.
  • Use Fresh Curd that is not tangy and thick. Whip it well so that there are no lumps. Never cook or allow the gravy to boil once the curd is added. It tends to split, thereby compromising the gravy. Ideally never reheat the Pachadi or rather all curd based gravies.

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

Views: 68

This Post Has 36 Comments

    1. Thanks

  1. Vidya – Lovely capture ! I totally love the flavour of pineapple in this pachadi and its a must make whenever I find the fruit ..

    1. Thanks so much

  2. Absolutely yummm… So delicious and flavourful. Loved the recipe. Sounds easy too. Will try someday.. Beautiful capture

    1. Thanks Ruchi, sure

    1. Thank you so much

  3. I absolutely adore pineapple pachadi, and your version looks really delish! Great photo!

    1. Thanks Priya

    1. Thank you and same here

    1. Thanks so much Praveena. I unfortunately do not have a great mobile camera and should certainly invest in one too as holding a DSLR while cooking is difficult.

  4. It definitely tantalizes my tastebuds πŸ˜ŠπŸ‘

    1. Thank you so much

  5. Well done Vidya, the description you’ve given about your recipe is totally what one would expect to read in a magazine. As for the recipe, I’ve heard about pineapple pachadi but have always wondered how cooked pineapple would taste with yogurt based gravy. You’ve made it sound so delicious.Will try this recipe as I love pineapples.

    1. Mayuri, thank you so much for the kind words! We make pachadi with mangoes and pineapples which are pulpy and slightly tangy as they go well with yogurt.

  6. This pachadi is totally wow! The images are stunning, and so clear that I can almost smell the aroma of the pineapple and taste the coconut.

    1. Thanks so much.

  7. I am a great fan of Pachadi and pineapple pachadi is one of my favourites..Lovely capture Vidya.Fabulous share .

    1. thank you so much

  8. Can relate with your being partial to your mom’s cooking, Vidya . Anyways, the pineapple pachadi looks utterly delicious and I simply loved the presentation and picture perfect photograph.

    1. Thank you Poonam

  9. I love this curd based curry with pineapple.. few years back had this at one of my friend’s place and I remember having a bowlful of it without anything…. Beautiful capture and the curry looks so full of flavours..

    1. Thank you Swaty.

  10. Pineapple pachadi sounds super tempting Vidya. I can imagine the slightly sweet taste of this dish. And I love this type of taste. Can’t wait to try it. I am drooling.

    1. Thanks and I hope you like it.

  11. Pachadi using pineapple sounds so tempting vidya, Love that this is without onion n garlic, so one can prepare in festive days surely !

    1. Thanks Sasmita

  12. Pass the bowl. In my household I am the odd man or should I say woman out as I love anything different from regular food n this pachadi is certainly very different from our everyday food.
    Is there a substitute for pineapple as the princess does not like pineapples n the other one mangoes. So unfair …why can they not dislike one fruit only.
    I am sorry I missed forwarding the tweet to you. In case I find the right link will definitely forward it.
    Beautifully pictured. The bangles look so traditionally lovely .

    1. Many are not quite fond of pineapples. My mum was the same but she made this for us as she liked the cooked version somehow but not the fruit by itself as it gave her mouth ulcers. One option which I hope your daughter will approve is pumpkin or you can add Okras too. Thanks so much.

  13. Oh my Vidya Narayan, Your pic is outstanding and so is this recipe. As per my idea of a perfect sadhya, it is an offence not to have this beauty on a central top of the banana leaf. Well presented and well trained hand modelπŸ˜„

    1. Thank you Seema for the lovely theme, enjoyed it thoroughly. Shall definitely pass on your compliments to the hand model. Haha.

  14. That ia a beautiful Picture Vidya. Loving this theme. It has brought out the best in everyone. Pineapple pachadi looks inviting. Looks too good

    1. I agree about the theme Veena. Glad you liked it. Thank you

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