Associated with festivals and family gatherings, a pachadi is a traditional South Indian side dish, usually made with curd and a ground coconut-spice paste, and served as part of a festive sadhya on a banana leaf. Sweet, tangy, and lightly spiced, the pineapple pachadi is one of its most beloved variations. This recipe is from Parvathi Parameswaran, who prepares the pachadi during Onam, Vishu, and even birthdays. Parvathi worked as a telephone operator with BSNL in Bengaluru from the 1960s until 2001, and often carried it to her office, where her colleagues fondly referred to it as “that nice Malayali dish.” First made by her mother Janakiamma in their hometown of Taliparamba in Kerala, the recipe travelled with Parvathi when she moved to Bangalore.
As a child, Parvathi had been reluctant to taste the dish, assuming it would be overly sweet. But one bite changed her mind. Over time, it became a staple during Onam celebrations and a favourite among her own children. Today, she admits she no longer makes it as often, as her children have moved away. Yet, it remains a recipe close to her heart, carrying memories of both her mother and her own years of cooking for family and friends.
| Pineapple | 150 grams |
|---|---|
| Salt | to taste |
| Jaggery, powdered | 1 teaspoon (adjust to taste) |
| Red chilli powder | ½ teaspoon |
| Turmeric powder | ½ teaspoon |
| Water | 1 cup |
To Grind
| Coconut, grated | ½ cup |
|---|---|
| Cumin seeds (jeera) | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Green chillies | 2–3 pieces |
| Water | as needed |
| Curd | ½ cup |
For the Tempering
| Coconut oil | 2–4 teaspoons |
|---|---|
| Mustard seeds | ½ teaspoon |
| Dried red chilli | 1 piece |
| Curry leaves | a few sprigs |
What You Will Need
Kadhai (heavy- bottomed pan); Blender or mixer grinder; Whisk; Small tempering pan
Instructions
Peel the pineapple, remove the hard core, and finely chop the flesh into small pieces (about the size of green peas). Place 1 cup of these pieces in a kadhai.
Add salt to taste, along with powdered jaggery, red chilli powder, turmeric powder, and water.
Stir everything together with a spoon so the pineapple pieces are coated with the spices.
Cover the kadhai with a lid and cook on medium heat for 4–5 minutes.
Then check the pineapple for doneness by pressing a piece with the back of a spoon. It should feel soft and slightly mushy. If it is still firm, cover and cook for another 2–3 minutes, adding a splash of water if needed.
Prepare the Coconut Masala Paste:
While the pineapple is cooking, prepare the masala paste. Place the grated coconut into a blender jar.
Add cumin seeds, mustard seeds, and green chillies (trim their stems before adding).
Pour in 2–3 tablespoons of water to help the mixture grind smoothly.
Blend on medium speed until you get a fine, smooth paste. The paste should be thick, but without any coarse coconut bits.
Scrape down the sides of the jar with a spoon to make sure everything is evenly ground.
Combine Pineapple and Masala:
Once the pineapple in the kadhai has softened, reduce the heat to low. Add the ground coconut paste to the kadhai.
Stir slowly but thoroughly until the masala and pineapple are evenly combined.
If the mixture looks too thick (like a paste), add 2–3 tablespoons of water at a time until it reaches the consistency of a curry or a stew.
Increase the heat to medium and let the mixture come to a gentle boil. Stir every 30 seconds to prevent it from sticking to the bottom.
Continue cooking for 4–5 minutes, until the raw smell of the coconut and spices fades and the curry smells fragrant.
Turn off the heat and let the mixture cool for 2–3 minutes.
In a separate bowl, whisk the curd with a spoon or use a whisk to do so until it is smooth and lump-free.
Add the whisked curd to the pineapple mixture. Stir gently until fully combined. The curry should now look creamy and pale yellow.
Prepare the Tempering:
Place a separate small pan on medium heat. Add 2–4 teaspoons of coconut oil.
Once the oil is hot, add the mustard seeds and let them splutter.Break a dried red chilli into two pieces and add it to the oil. Sauté for a few seconds until it darkens slightly.
Add a few fresh curry leaves. Be careful, as they may splutter in the hot oil. Fry them for 5–10 seconds until crisp.
Immediately pour this tempering (the hot oil and spices) over the pineapple curry. Mix the curry gently so the tempering spreads evenly.
Serve warm with steamed rice, or as a side dish with any meal.
Tips:
- Use ripe pineapple for a naturally sweet flavour. If the fruit is too sour, increase the amount of powdered jaggery slightly to balance the taste.
- A pachadi should have a slightly thick, curry-like consistency. If it looks too watery, simmer uncovered for a few more minutes to reduce.
- Always switch off the flame before adding curd, or it may curdle. Whisking the curd until smooth before adding it also helps.
Parvathi Parameswaran worked as a telephone operator with BSNL from the 1960s until the early 2000s. Originally from Taliparamba in Kerala, she moved to Bengaluru after her marriage. Alongside her professional career, she nurtured a love for cooking and finds joy in embroidery and crochet.
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