Sweet and Sour Pineapple Pachadi is a favorite side for any sadya meal that is served for Onam, Vishu or for any other special occasions.
There is hardly anyone I know who did not like this Pineapple Pachadi once they tasted it. The sour-sweetness of the pineapple where the sweetness is enhanced by the jaggery and the sourness by the yogurt along with slight spicy hints of cumin and red chilies is a magical combination of tastes in itself.
As I have said earlier in my post about Kerala Sadya Recipes, the sadya is such a well thought out feast where the natural taste and flavors of all seasonal vegetables is brought out and enhanced by careful additions of coconut, yogurt, cumin, chilies and curry leaves. There is one dish that is more sweet, another one that is sour, a third one that is both sweet and sour, yet another one that is sour and spicy and there is also a bitter element thrown into it with a bitter melon or gooseberry and finally the earthy coconut flavor ties them all up. Each mouthful which is various different combos of these flavors will only leave you in wonderment!
Even though this pineapple pachadi is originally intended as a side for the sadya, in my experience, everyone loves it so much, that there is never enough. So, I always make as much as of this pineapple pachadi as I would of sambar or one of the major sides like avial.
Now that I have tempted you enough describing this pachadi, lets move on to the recipe.
If this makes your mouth water, don’t forget to check out the recipes for Ethapazham Pachadi (Ripe Plantain Curry) and Mambazha Pachadi (Sweet and Sour Mango Curry) as well as our other Kerala Sadya Recipes.
- 1 cup pineapple chunks
- ¼ cup jaggery
- ½ cup water
- ½ teaspoon turmeric powder
- ½ teaspoon red chilie powder
- salt to taste
To grind to a paste:
- ¼ cup yogurt
- ½ cup grated coconut
- ½ teaspoon cumin seeds
Don't forget to check out Step-by-step instructions with photos in the body of the post above
- Cook the pineapple in water along with the jaggery, turmeric, red chile powder and salt.
- Grind together the yogurt, coconut and cumin to form a fine paste.
- Add this to the cooked pineapple mixture and cook over medium heat for a couple of minutes.
- Heat the oil for tempering in a small pan and add the mustard seeds to it. Once they splutter, add the red chilies and curry leaves.
- Pour this over the pineapple pachadi and serve with rice and sambar.