Why Hungry Boy picked the Pineapple Pachadi ?

For Onam , we could have chosen the obvious - Sadya , Avial , Sambar , Payasam

But , we wanted to look a little closer , and this little surprise placed somewhere 9th in the order of service , is exactly why we chose it. The Pineapple Pachadi brings together sweet, sour, creamy, coconutty and mildly spicy flavours , all in one spoon

It is traditional, yet unexpected.

And that is what Hungry Boy loves about food.

The unusual combinations and the dishes you may have overlooked.

The recipes that make one curious enough to ask, “Why have I never tried this?”

Pineapple Pachadi also makes Onam feel more approachable.

One does not need to recreate an entire Sadya to experience a little bit of Kerala.

Maybe , one interesting dish can be enough to start the conversation ?

So this Onam, lets celebrate the dish you might have missed.

Come , cook along

and lots and lots of Happy Onam :)

Things you’ll need

• 2 cups ripe pineapple, chopped

• ½ cup fresh coconut, grated

• ½ cup thick yogurt/curd

• 1–2 green chillies

• ½ tsp cumin seeds

• ½ tsp mustard seeds

• 1–2 tsp sugar or jaggery

• Salt to taste

• ¼ tsp turmeric

• 1 tbsp coconut oil

• 1 dried red chilli , 8–10 curry leaves

Steps to follow

• Cook the pineapple: Add pineapple, turmeric, salt and a splash of water to a pan. Cook until soft.

• Make the coconut paste: Blend coconut, green chilli and cumin with a little water until smooth.

• Combine: Add the coconut paste and sugar/jaggery to the cooked pineapple. Simmer for 2–3 minutes.

• Add the curd: Turn off the heat and let it cool slightly. Mix in the beaten yogurt gently.

• Temper & finish: Heat coconut oil, crackle mustard seeds, then add dried red chilli and curry leaves. Pour over the pachadi.

Tip: Keep the pachadi slightly sweet, tangy and creamy—the perfect balance for a Kerala-style Onam Sadya.