Kerala Sadya Style Pineapple Pachadi

Pachadi is an unavoidable dish in any Kerala-style sadya. And personally its in my favourite list always . It adds a touch of sweetness to the banana leaf meal, balancing the spicy, sour, and tangy flavours from other curries. Pineapple pachadi is one of the most loved varieties, made using ripe pineapple pieces cooked gently with coconut, curd, and a mix of spices. It has a sweet and mildly tangy taste, which stands out beautifully among the other sadya items.

In this curry, sweetness comes forward more than sourness, which makes it different from other curries like pulissery or sambar. Along with pineapple, vegetables like pumpkin, mango, and nendrapazham (ripe plantain) are also used to make different types of pachadi. The cooked pineapple is usually mixed with ground coconut paste, mustard seeds, green chilies, and finally blended with curd. The curry is finished with a simple seasoning of mustard seeds, curry leaves, and red chilies in coconut oil, which gives that typical Kerala aroma.

Many people get confused between pachadi and kichadi, but they are totally different dishes. In kichadi, the sourness from curd is the main taste, and it is usually made with vegetables like cucumber or bitter gourd. But in pachadi, sweetness takes the lead, especially when fruits like pineapple or banana are used. So in a sadya, when you taste that slightly sweet, creamy curry beside the pulissery and avial, you can be sure it’s pachadi. It not only adds flavour but also a festive feel to the meal.

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Sadya

Kerala Sadya Style Pineapple Pachadi

Author: Ushadevi Cooking Method: Sauteing, Simmering Cuisine: Kerala Courses: Curries & Side Dishes, Vegan, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 6

Best Season: Suitable throughout the year, Rain, Winter

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Pineapple sliced
• ¹⁄₂ cup Grapes
• ³⁄₄ cup Grated coconut
• ¹⁄₄ cup Jaggery
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Chilly powder
• 1 pinch Cumin seeds
• 1 spring Curry leaves
• 2 dry Red chillies
• 1 teaspoon Mustard seeds
• Salt & Oil as required

Instructions

1. First of all, cut the pineapple into small pieces.
2. In a pan, add the pineapple slices along with jaggery, turmeric powder, chilli powder, salt, and a little water. Cook it gently—do not overcook.
3. Once the pineapple is cooked and slightly cooled, mash it with a spoon or crush it slightly in a blender.
4. In a blender, grind coconut and cumin seeds with a little water into a smooth paste.
5. In a kadai, heat the mashed pineapple mixture. Add the coconut paste and cook for about 2 minutes on low flame.
6. Turn off the flame and add a few grapes for a mild sweetness and texture contrast.
7. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then add curry leaves and dry red chillies.
8. Pour the tempered mixture over the pachadi and mix gently.
9. Pineapple Pachadi is ready!