Indian pachadi - Pineapple with yoghurt

Cooking time: 10 min. / 4 min.Difficulty: easy


Combination of pineapple, garlic, chilies and curry leaves? Before my trip to India, I would say "no, thank you". One is learning whole his life. As when I tried this pachadi recipe in Kerala, India, I couldn`t get enough. Every ingredient is very important in this vegetarian recipe and creates a perfect combination of flavours.


Blend in a blender ingredients for the paste. Set aside.

Heat oil in a pan on a high flame, fry mustard seeds and curry leaves 1 minute. Oil has to be heated enough, that mustard seed start popping up. Otherwise they do not release their aroma, which would be a pity. Add pineapple, onion, ginger, salt, cover with lid and saute 3 minutes. Tak off stove.

Mix with paste and yoghurt and serve still warm or cold, with rice or chapati, with other Indian dishes.


To buy curry leaves USUK, Europe, coconut scraper USUK, Europe, Indian pan kadai USUK, Europe, rice cooker USUK, Europe



For 4 portions:

  • 1/3 fresh pineapple pealed and diced
  • 1 red onion finely chopped
  • 1 cm fresh ginger finely chopped
  • 10 curry leaves
  • 1/2 tsp black mustard seeds
  • small cup white yoghurt (curd)
  • pinch of salt
  • 1 tbs coconut or vegetable oil

For paste:

Side dish:

Authentic tools needed:

  • coconut scraper
  • blender
  • kadai pan
  • rice cooker
  • Street fruit and vegetable shop in Kerala in India by Authentic World Food
  • Yoghurt (curd) sold in plastic bags on traditional market in India by Authentic World Food
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