Sadya
Pineapple pachadi
Sweet-sour pineapple in yoghurt and coconut, a bright side on the banana leaf.
About
Pineapple pachadi cooks pineapple with mustard, coconut, and yoghurt until it sits between a chutney and a raita. It is a sadya favourite for its sweet heat, and is also made with cucumber or beetroot in other seasons.
Course
Feast / side
Region
Statewide
Typically with
Sadya rice
More dishes
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Other famous plates from Kerala’s kitchen.
Onam Sadya
The banana-leaf vegetarian feast of Onam — a dozen or more dishes in one sitting.
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Avial
Mixed vegetables in coconut and yoghurt, thickened with curry leaves and coconut oil.
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Olan
Ash gourd and cowpeas in thin coconut milk — a quiet, pale dish of the sadya.
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Erissery
Pumpkin or yam with cowpeas, coconut, and a fried-coconut topping.
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Thoran
Finely chopped vegetable stir-fry with coconut, mustard, and curry leaves.
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Moru curry
Seasoned yoghurt curry of the sadya, with or without coconut.
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