Pineapple Pachadi brings sunshine to your plate with its vibrant colors and refreshing taste. This traditional South Indian yogurt salad combines the natural sweetness of pineapples with creamy curd and warm spices. The best part? You can whip it up in just 15 minutes. The tender pineapple chunks mingle beautifully with cool yogurt, while pomegranate seeds add delightful pops of color and crunch. Whether you’re new to Indian cuisine or looking for a simple side dish, this pachadi will quickly become your go-to recipe for hot summer days.
About the Recipe
This recipe deserves a spot in your kitchen because it’s practically foolproof and incredibly versatile. You’ll love how the sweet pineapples balance the tangy yogurt, creating a flavor combination that’s both familiar and exotic. The recipe uses simple pantry staples, so you won’t need to hunt for unusual ingredients. It’s also naturally cooling, making it perfect for hot weather or spicy meals. Plus, the beautiful presentation with colorful pomegranate seeds makes it look fancy enough for guests, even though it’s beginner-friendly.
Why You’ll Love This Recipe
First, it’s ridiculously simple – even if you’re just starting to cook, you can nail this recipe on your first try. The combination of textures is surely delightful, with soft pineapples, creamy yogurt, and crunchy pomegranate seeds creating a party in your mouth. You can adjust the spice level easily, making it mild for kids or adding extra green chilies for heat lovers. The recipe is also quite forgiving – if your pineapples are extra sweet, just reduce the sugar. It keeps well in the fridge for a couple of days, and the flavors actually improve over time.
Pineapple Pachadi
Cooking Tips
Don’t overcook the pineapples – they should be tender but not mushy. Fresh pineapples work best, but canned ones can substitute if drained well. Make sure your curd is thick and not sour for the best results. The tempering with mustard seeds and curry leaves (mentioned in the tip) really elevates the dish, so try it if you have these ingredients. Taste and adjust the salt and sugar balance based on your pineapple’s natural sweetness.
Serving and Storing Suggestions
This recipe serves 4-6 people as a side dish and takes about 15 minutes total to prepare. Serve it chilled alongside rice dishes, parathas, or as part of a larger Indian meal. It also works wonderfully as a refreshing snack on hot days. Store covered in the refrigerator for up to 3 days. The flavors develop beautifully overnight, so it’s even better the next day.
Similar Recipes
- Cucumber Raita
- Boondi Raita
- Mango Pachadi
- Mixed Vegetable Raita
- Mint Yogurt Chutney
Nutrient Benefits
This pachadi packs impressive nutritional value with vitamin C from pineapples boosting your immune system and supporting healthy skin. The yogurt provides probiotics for digestive health and protein for sustained energy. Cumin aids digestion, while pomegranate seeds offer antioxidants and fiber. The dish is naturally low in calories and provides hydration, making it perfect for maintaining good health during warmer months.
Pineapple Pachadi
Ingredients
- 1 cup Pineapples (peeled, chopped)
- 1 1/2 cups Thick Curd - cups
- 1/2 tsp Red Chilli Powder (or Black Pepper Powder)
- 1 tsp Sugar
- 2 tsp Cumin Powder
- 2 Green Chillies
- 3 tbsp Pomegranate Seeds
- Coriander Leaves (few, chopped)
- Black Salt as per taste (or regular salt)
Instructions
- Heat a pan over medium flame.
- Add the pineapple pieces and pour enough water until the pineapples are fully covered.
- Bring to a boil.
- After 5 to 7 minutes (or until pineapples become tender), remove and keep aside.
- Whisk the curd well.
- Add salt, boiled pineapples, cumin powder, sugar and mix well.
- Add pomegranate seeds, red chilli powder and green chillies.
- Mix.
- Garnish with coriander leaves.
- Serve.
Tip: If desired, add grated coconut.
- or fry 1 tsp of mustard seeds and curry leaves in little oil and add to the pachadi at step #8
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Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple, but drain it thoroughly first. Canned pineapples are already softened, so skip the boiling step and add them directly to the yogurt mixture. You might need to reduce the sugar since canned varieties are often sweeter than fresh ones.
How long does this pachadi stay fresh in the refrigerator?
Pineapple Pachadi stays fresh for 2-3 days when stored properly in the refrigerator in an airtight container. The flavors actually improve after sitting for a few hours, making it taste even better the next day. Just give it a gentle stir before serving.
What can I substitute for pomegranate seeds?
You can replace pomegranate seeds with chopped grapes, diced apples, or even roasted peanuts for crunch. Some people like adding grated coconut or chopped cucumber. The key is to maintain some textural contrast with the creamy yogurt base.
Is there a way to make this pachadi less tangy?
Without a doubt. Use Greek yogurt or hang regular curd in a cloth for 30 minutes to reduce tanginess. You can also add an extra teaspoon of sugar or mix in a tablespoon of fresh cream to mellow out the sourness and create a richer taste.
