Pineapple pachadi without yogurt


Pineapple - 2 cups (1/3 of medium sized pineapple)

Ethapazham/ Ripe cooking plantain-1/2 of 1 chopped finely (add along with pineapple to be cooked)-  I have not used here.

Red grapes - 15 -20 pieces

Black mustard seeds - 2 tsp

Sugar -3 tsp

Cashew nut - 10 -15 pieces

Coconut - 1/2 cup

Chili powder - 2 tsp

Turmeric powder - 1/4 tsp

Salt to taste


Coconut oil- 2-3 tsps

Mustard -1/2 tsp or reduce as it is pretty strong.

Red chili- 1or 2

Curry leaves- few

1.Heat a dry pan and slightly warm up the mustard seeds powder it and keep aside

In the same pan dry roast the coconut to deep brown color on a slow flame by stirring constantly so that not a speck is burnt.Keep aside.

Wash the grapes and wipe off all the water with a paper towel/cloth. (I usually immerse the grapes in hot water for 5 minutes so they are slightly cooked but the peel does not break then wipe off all the water)

2.Cut pineapple into small pieces and cook in half glass water. Add chili powder ,turmeric powder and salt when the pineapple cooks well add sugar and cashew nuts and keep stirring until all the water is evaporated and the pineapple pieces sticks to the ladle.

3. Remove the pineapple from heat and add the mustard powder prepared earlier ,the dry roasted coconut and the grapes.Stir everything together until well combined.

4.Heat coconut oil- few tsp add mustard seeds when it crackles add whole red chillies curry leaves and switch off flame.Pour this overthe prepared pachadi stir once and keep it 3/4 covered until served.

Serve only a small helping of pineapple pachadi (of course more than pickle:) )warm along with rice thoran and Kerala curries or along with other sadhya items.


The mustard powder is very strong so use sparingly.