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Recipe: Pineapple Pachadi

February 14, 2022 19:54 IST
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If you think pineapple can be eaten only as a fruit, then you haven't tried Pineapple Pachadi yet!

Ramapriya Suresh demonstrates a traditional Tamil recipe in which chopped pineapple is cooked in a freshly ground curry paste of coconut, cumin and chillies.

This unusual mildly-sweet-spicy pachadi is a super match for ghee rice and papad.

Pineapple Pachadi

Video and photograph: Ramapriya Suresh/Ammu's Kitchen

Pineapple Pachadi

Serves: 2


  • 250 gm pineapple, diced
  • 1 tsp chilly powder
  • ½ tsp haldi or turmeric powder
  • ¼ cup sugar
  • 1 cup grated fresh coconut
  • 3-4 green chillies
  • 1 tsp rai or mustard seeds
  • 1 tsp jeera or cumin seeds
  • Few curry leaves
  • ½ cup curd or yoghurt
  • Salt to taste

For the tadka

  • 2 tbsp coconut oil
  • 1 tsp rai or mustard seeds
  • 2-3 dried red chillies
  • Few curry leaves


  • In a heavy-bottomed kadhai, cook the pineapple with a few tbsp of water.
    Add the turmeric powder, chilly powder, salt and mix.
    Cover and cook for 10 minutes over medium heat.
    Add the sugar, reduce heat and cook for 5 minutes more.
  • Meanwhile, prepare the masala.
    Grind the coconut, green chillies, mustard seeds, cumin to a fine paste in a blender/mixer.
    Add the ground paste to the pineapple mixture and cook for 2-3 minutes more over medium heat.
  • Take off heat, cool and add the curd.
    Mix well and keep aside.

For the tempering

  • In a small kadhai or tempering pan, heat the coconut oil.
    Add the mustard seeds and when they start to splutter add the red chillies, curry leaves.
  • Pour over the pachadi and mix well.
    Serve with ghee rice and papad.

Note: If you prefer a less sweet pachadi opt for a very raw pineapple and skip the sugar.

Watch the detailed recipe in the video below.

Ramapriya Suresh is the creator of the YouTube channel Ammu's Kitchen.

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