Pineapple Pachadi Curry

Name: Pineapple Pachadi Curry
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 50 g of Coconut; 5 Fresh Green Chillies; 350 g of Pineapple; 1 tsp of Chilli Powder (or Flakes); 1 tbsp of Curry Powder; 150 g of Coconut Yogurt; 1 tbsp of Canola Oil; 1 tsp of Cumin Seeds; 1 tsp of Fenugreek Seeds; 1 tsp of Yellow or Brown Mustard Seeds; 1 Onion; 1 tsp of Fresh Ginger Root; 1 Garlic Clove

Kerala-Style Pachadi

Allergen and Diet Summary

Vegan

Gluten-Free

Nuts-Free

Paleo

Soy-Free

Recipe Categories

If you're into Indian curries, you'll love this vegan pineapple stew with coconut yogurt, green chillies, and sauteed spices. In just 160 calories, it's a great side dish to enjoy both hot and cold, served with rice or naan.

Nutrients

Nutrient	Grams	RDA
Carbs	18.8g	6.3%
of which Sugars	12g	13.3%
Fats	8.5g	13%
of which Saturates	5.5g	27.4%
Proteins	1.8g	3.9%
Fibers	2.8g	11%

Info

Cost

Health

Time 30m

Pachadi is a yogurt-based curry served as a side dish and popular in the Southern regions of India. Most pachadi are a mix of yogurt, local herbs and spices, and vegetables, although sometimes they can contain fruit too. Today, we'll show you how to make a Kerala-style pachadi with pineapple.

We made this pineapple pachadi using dairy-free yogurt and without any curd, making this recipe suitable both for vegans and people with dairy intolerance.

The base pineapple curry is mixed with a paste made with green chillies and grated coconut. Then, we top everything with lots of tasty herbs and spices sauteed in oil. This process of cooking spices is known locally as tadka (or tarka). It's a great way to add amazing flavour to dishes with very little effort!

You can have pachadi hot as a curry, or cold as chutney; the choice is yours! We like to have it hot with a side of rice or naan, but you can also serve it with local Southern Indian snacks like idli, dosa, and pesarattu.

This recipe is so easy, and it's ready in just 30 minutes. We hope you'll enjoy it!

Ingredients

Allergens are marked in bold

Coconut
50 g
Fresh Green Chillies
5
Pineapple
350 g
Chilli Powder (or Flakes)
1 tsp
Curry Powder
1 tbsp
Coconut Yogurt
150 g
Canola Oil
1 tbsp
Cumin Seeds
1 tsp
Fenugreek Seeds
1 tsp
Yellow or Brown Mustard Seeds
1 tsp
Onion
1
Fresh Ginger Root
1 tsp
Garlic Clove
1

step 1

In a food processor, add the coconut meat, green chillies, and a splash of water.

Blitz the ingredients until they are finely chopped.

step 2

Transfer the coconut paste to a large skillet and add the pineapple, cut into chunks.

Then, pour enough water to cover the fruit and stir in 0.5 tsp of chilli powder (or dried chilli flakes) and the curry powder.

Bring to a boil, and simmer the stew over medium heat for 15 minutes or until the pineapple has softened.

After this time, most of the water should have reduced into a creamy curry.

Then, remove from the heat and leave it to cool down for a few minutes while you prepare the sauteed spices.

Pineapple curry with coconut and green chillies

step 3

In a clean skillet, heat the vegetable oil with cumin, fenugreek, and mustard seeds.

Sizzle until the seeds start to pop and become fragrant.

Then, add the remaining 0.5 tsp of chillies, chopped onions, and thinly sliced ginger and garlic.

Sautee the ingredients until the onions become soft and translucent, and the garlic gets lightly browned.

Spices sizzled with onions, garlic, and ginger

step 4

Now that the curry has cooled down a bit, add the coconut yogurt and stir until it's well incorporated (1).

Divide the pineapple stew among serving bowls and top with the sauteed spices (2).

You can serve it with basmati rice, naan, or fibre-packed brown rice.

Pineapple pachadi curry with coconut yogurt

Step 4.2 of Pineapple Pachadi Curry Recipe

Tips

You can use ginger, garlic, and onion powder instead of their fresh counterparts.
Instead of the fresh one, you can use canned pineapple. Just make sure it hasn't added sugars, and drain it well before adding to the curry.