Pineapple salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Golden pineapple cubes coated with coconut and yogurt and tempered with mustard, chilli and curry leaves make a delightful side dish. Although usually served as an accompaniment, Pachadi can be enjoyed as a wonderfully fragrant main dish when served with some boiled rice.


  • 1 small pineapple
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp salt, or to taste
  • 25 g/1 oz/2 tbsp white sugar
  • 25 g/1 oz/ cup desiccated (dry unsweetened shredded) coconut
  • 50 g/2 oz/¼ cup natural (plain) yogurt
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 1 fresh green chilli, finely chopped
  • 8–10 curry leaves, fresh or dried
  • curry and rice, to serve


  1. Remove the base from the pineapple, then stand it on its end and slice down the skin to remove it. Remove the eyes and cut the flesh into quarters. Remove the central core, then cut the flesh into 1cm/½in wedges.

  2. Put the pineapple into a pan with the turmeric, salt and sugar. Add 400 ml/14fl oz/ cups water, cover and cook over a medium heat for 12–15 minutes, until the pineapple is tender. Leave to cool.

  3. Grind the coconut in a coffee grinder. Add to the pineapple with the yogurt.

  4. In a small, non-stick pan or a steel ladle, heat the oil over a medium heat. When the oil is hot, but not smoking, add the mustard seeds, followed by the green chilli and curry leaves. Allow the seeds to crackle for about 30 seconds.

  5. Add to the pineapple mix and serve with any curry and some rice.

Per portion Energy 190kcal/796kJ; Protein 7.2g; Carbohydrate 21.3g, of which sugars 5.5g; Fat 9.3g, of which saturates 1.4g; Cholesterol 0mg; Calcium 161mg; Fibre 3.4g; Sodium 45mg.