14 Traditional Kerala Sadya Recipes for Beginners

9. Pineapple Pachadi (Sweet-Tangy Coconut-Yogurt Side)

Pachadi brings a sweet-and-sour cooling note to the Sadya and is often made with pineapple or yam, cooked in a jaggery and tamarind syrup and then folded into a coconut-yogurt base. For pineapple pachadi, use fresh pineapple or well-drained canned pieces. Cook the fruit briefly with a small amount of jaggery to caramelize the edges and concentrate flavor. Grind fresh coconut with green chilies for texture, and add beaten yogurt once the fruit has cooled slightly to preserve freshness. Beginners should balance sugar/jaggery carefully — start on the lighter side and taste. Pachadi’s standout quality is its contrast: it cuts through richer, oily dishes and refreshes the palate. It can be made several hours ahead; chilling helps flavors meld and makes serving effortless during the Sadya.