Madhura Curry / Madhura Pachadi / Pineapple – Munthiri Pachadi

Madhura Pachadi


1. Pineapple – 1 cup, crushed

2. Seedless black grapes – 15 – 20

3. Turmeric powder – 1/4 tsp

4. Green chilies – 2 – 3, slit

5. Water – 1/4 cup

6. Sugar – 2 tsp (optional)

7. Salt – to taste

8. Yoghurt – 1/4 -1/2 cup or as required

To grind

9. Grated coconut – 1/2 cup

10. Cumin seeds – 1/4 tsp

11. Mustard seeds – 1/4 tsp

To Season

12. Coconut oil – 2 – 3 tsp

13. Mustard seeds- 1/2 tsp

14. Dry red chilies – 2 – 3

15. Curry leaves – 1 sprig


1. In a pan, add the crushed pineapple, turmeric powder, green chilies and salt. Add very little water (not more than 1/4 cup) as water will ooze out from the pineapple while cooking.

2. Cook covered till the pineapple is half-done, about 10 – 15 minutes at medium heat, then add the grapes. Close with the lid and cook at low flame, until the grapes are tender and their juice blends with the pineapple. Don’t over-cook the grapes (to retain their color and shape). Add the sugar if needed.

3.  Meanwhile grind the grated coconut and cumin seeds to a very fine paste, adding water, if required. Now add 1/4 tsp mustard seeds to this paste and give 2 – 3 pulses OR You can crush the mustards in a mortar and pestle.

4. Add the ground coconut mixture to the cooked pineapple-grape mixture. Mix well and cook for a few minutes at medium – low heat, until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.

5. In another pan, add 2 – 3 tsp coconut oil. Splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well.

Madhura Curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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