Go Back
Pineapple pachadi

Pineapple Pachadi

A sweet, tangy and spicy side dish made with pineapple and coconut that goes well with rice as well as flatbreads.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Hema Magesh


  • cups chopped pineapple ( 250g)
  • a marble-sized tamarind (10g)
  • 1 cup water
  • a pinch of turmeric powder
  • salt as needed
  • 1 tbsp jaggery

For grinding

  • ½ cup coconut lightly packed (50g)
  • 2 green chilies
  • tsp mustard seeds
  • water as needed

For tempering

  • tsp mustard seeds
  • tsp split urad dal
  • 1 red chilly
  • a few curry leaves
  • 2 tsps coconut oil


  • Chop the pineapple into small pieces, grate the coconut and soak the tamarind in a cup of water for a few minutes
  • Take the pineapple pieces in a saucepan/frying pan, add the squeezed tamarind water, turmeric powder and salt and cook for 7-10 minutes till it becomes tender.
    Pineapple pachadi preparation steps 1&2
  • Grind the coconut with the chilies and mustard using water as needed.
  • Add this ground mixture to the cooked pineapple, add jaggery and more salt as needed.
  • Continue cooking for a few more minutes till most of the water evaporates and it gathers together.
  • Serve with rice or any flatbreads.