Pineapple Pachadi


Pineapple chopped – 1 cup
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Curd – 1/4 cup + 2 tbsp
Jaggery -1 tbsp

For grinding

Grated coconut -1/4 cup
Cumin/Jeera seeds – 1 tsp
Mustard seeds – 1 tsp

For the seasoning

Coconut oil – 2 tsp
Mustard seeds – 3/4 tsp
Red chillies – 2
Curry leaves – few


Peel the skin and remove the core of the pineapple. Chop it into small pieces.

Grind coconut, jeera seeds and mustard seeds to a fine paste and keep it aside.


Cook pineapple with very less water adding salt, turmeric powder, jaggery and chilli powder.(pineapple tends to ooze out water)

Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates.

Add whisked curd, mix well and switch off the flame. Do not boil after adding curd.

Heat coconut oil, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the pachadi.

Serve it as a side dish for rice. Give this delicious recipe a try and I am sure, you will not regret it.

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