Kerala-Style Sweet and Sour Pineapple Pachadi

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Pineapple Pachadi is a classic Kerala festival side dish served as part of the traditional Onam Sadhya feast. It beautifully balances the sweetness of ripe pineapple and jaggery with tangy yogurt, finished with a fragrant coconut and curry leaf tempering. Serve it at room temperature alongside rice and other Sadhya dishes for an authentic experience.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 10 gFat
• 7 gSaturated Fat
• 20 gCarbs
• 2 gFiber
• 15 gSugar
• 2 gProtein
• 310 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 1.2 mgIron
• 22 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Pachadi Base

• 2 cups ripe pineapple chunks (about 1/2 small pineapple)
• 3 tablespoons grated jaggery (or brown sugar)
• 2 green chilies, slit lengthwise
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 cup water
• 1 cup fresh grated coconut
• 1/2 teaspoon cumin seeds
• 3 tablespoons plain whole-milk yogurt (lightly whisked)

For the Tempering (Tadka)

• 2 tablespoons coconut oil
• 1/2 teaspoon black mustard seeds
• 2 dried red chilies, broken
• 1 sprig fresh curry leaves (8 to 10 leaves)
• 1/4 teaspoon fenugreek seeds (optional)

Directions

1. Combine the pineapple chunks, jaggery, green chilies, turmeric, salt, and 1/4 cup water in a heavy-bottomed pan. Cook over medium heat for 10 to 12 minutes until the pineapple softens and the jaggery melts into a light syrup.
2. Grind the grated coconut with cumin seeds into a coarse paste using a small blender or by pounding in a mortar, adding 2 tablespoons of water to help it along.
3. Stir the coconut paste into the cooked pineapple mixture and simmer for 3 to 4 minutes until the flavors meld and the mixture thickens slightly. Remove from heat and let it cool to room temperature.
4. Once cooled, fold in the whisked yogurt gently until evenly combined. Taste and adjust salt or jaggery as needed.
5. Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter, then add the fenugreek seeds (if using), broken dried red chilies, and curry leaves, stirring for 10 to 15 seconds until fragrant.
6. Pour the sizzling tempering over the pineapple pachadi, cover immediately to trap the aroma, and let it rest for 10 minutes before serving.
7. Serve at room temperature as part of a Kerala Sadhya or alongside steamed rice and a mild curry. Garnish with a few extra curry leaves if desired.

Cook’s Notes

• Always add the yogurt only after the pineapple mixture has fully cooled, or it will curdle and separate.
• Use freshly grated coconut for the best texture and aroma; desiccated coconut does not give the same result.
• Adjust the jaggery depending on the sweetness of your pineapple—taste the raw fruit first.
• Fenugreek seeds in the tempering add a signature Kerala Sadhya flavor, but you can skip them if unavailable.
• Pachadi tastes even better after resting for 30 minutes, allowing the tempering flavors to infuse into the yogurt.

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