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pineapple curry in creamy coconut & yogurt

Pineapple Pachadi

A simple dish made using pineapple pieces simmered in a coconut-mustard gravy and flavored with yogurt. Pineapple pachadi is one of the must-try dishes from Kerala cuisine.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5


  • 200 grams 1 cup Pineapple pieces
  • 2-3 green chillies; crushed with a mortar & pestle to taste
  • ¼ teaspoon Turmeric Powder
  • Salt to taste
  • 125 ml ½ cup plain yogurt; whisked to remove lumps

Grind to a paste

  • 45-50 grams ½ cup coconut
  • ½ teaspoon mustard seeds


  • 1 tablespoon oil; use coconut oil for authentic taste
  • 1 teaspoon whole black mustard seeds
  • 1-2 Whole Kashmiri Red Chillies
  • Few curry leaves


  • How to make pineapple pachadiPrep Work
  • Clean and chop pineapple (if using fresh). If using canned, open the can and drain the required pieces. Dice into medium-sized pieces.
  • Grate coconut if using fresh. Thaw frozen coconut otherwise.
  • Crush green chillies using a mortar and pestle.
  • Whisk yogurt.
  • Cooking
  • Add pineapple pieces, crushed green chillies, salt, and turmeric powder to a small cooking pot. Add approximately ¾ cup water. Cover and cook on medium heat for about 8-10 minutes or until the pineapple pieces are tender.
  • While the pineapple pieces are cooking, grind the coconut & mustard seeds to a smooth paste using approximately ¼ cup water. [Note: Do not use a lot of water to grind the coconut. The ground paste should be slightly thick as shown in the video below].
  • Once the pineapple pieces are cooked to your desire, add the ground paste and bring it back to a boil. Check the spice levels and adjust salt and spices at this point if required.
  • Turn off the heat and add whisked plain yogurt. Mix well to combine.
  • Prepare the tempering/tadka - In a small pan, heat oil on medium heat. Add whole black mustard seeds. When they splutter, add the whole red chillies and curry leaves. Remove from heat.
  • Pour the seasoned oil onto the pineapple pachadi.
  • Serve with rice.



  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • Serving size – This is a side dish to rice. This should be enough quantity for 4-5 people along with rice, a Thoran (Kerala style stir fry), and gravy dish like Sambhar or as part of the sadya. Adjust the serving size to suit your dietary needs.
  • Whisk the yogurt as part of your prep work. Turn off the heat before adding yogurt to prevent it from turning grainy.
  • Adjust the number of green chillies used to suit your spice level.
  • For an authentic taste, use coconut oil in the recipe. If you are not a huge fan of coconut oil, use any other unflavored cooking oil.