Glossy pineapple sweet pachadi with cashews served in a bowl beside spicy South Indian biryani
Chutney/ Podi/ Pachadi, Lunch Recipes, Pickle & Pachadi, Recipes, Side dish

Pineapple Sweet Pachadi, How to make Biryani Sweet Pachadi

Sweet, glossy pineapple pachadi with a melt-in-mouth texture that softens the spice of biryani. For me, biryani has never been just about the aromatic rice and spice-laden masalas. Every Sunday, there was always a little bowl of pineapple pachadi on the table — golden, glossy, and cooked lovingly by my mom. She paired it with steaming hot biryani, and over time, that combination became my absolute favorite.

This pachadi isn’t the yogurt-based Onam pachadi many people know. Instead, it’s a sweet ghee-style pachadi made with cooked and ground pineapple, sugar or jaggery, and roasted cashews. Think of it as a cross between a fruit halwa and a festive chutney — simple, but so soulful.


Even today, when I make biryani, I feel something is missing if I don’t make this pachadi alongside. One spoonful of the sweet pineapple against a mouthful of fiery biryani is what turns an ordinary Sunday into a celebration.

A Bite of History – Pineapple Sweet Pachadi

While most people associate pachadi with yogurt-based dishes from Kerala’s Onam Sadya or Tamil New Year feasts, the sweet pineapple pachadi you find beside biryani comes from a different table tradition. In Tamil Nadu Muslim weddings, Ambur and Arcot feasts, and Andhra biryani spreads, a small bowl of glossy, sugar-cooked pineapple pachadi is always served.

Its purpose is simple yet profound: to balance fiery biryani with a spoonful of cooling sweetness. Just like raita or pickle complete a plate, this sweet pachadi became the signature companion in South Indian biryani culture — a tradition carried lovingly into many homes on Sunday afternoons.

Jump to Recipe

Ingredient Roles in Pineapple Sweet Pachadi

IngredientRole in Dish
PineappleMain base – brings fruity sweetness, slight tang, and soft texture once cooked & ground.
SugarSweetens the pachadi, balances the spice of biryani, and gives a glossy halwa-like finish.
GheeAdds richness, aroma, and helps bind the pachadi into a smooth, shiny consistency.
CashewsProvide crunch and a festive touch when fried in ghee.

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Pineapple Sweet Pachadi, How to make Biryani Sweet Pachadi
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Pineapple Sweet Pachadi, How to make Biryani Sweet Pachadi

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Side Dish / AccompanimentCuisine: South Indian (Tamil Nadu / Andhra Muslim Feast style)Difficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Sweet, glossy pineapple pachadi cooked with sugar, ghee, and cashews — a classic South Indian accompaniment to spicy biryani.

Ingredients to make Biryani Pachadi

  • 1 cup, 1 Pineapple chunks (fresh, ripe, peeled, and diced)

  • ¼–½ cup, ¼–½ Sugar or jaggery (adjust sweetness)

  • 2 tablespoon, 2 Ghee

  • 6 nos. 6 Cashews (broken)

Directions to make Sweet Pachadi

  • Cook pineapple
    Add diced pineapple to a pan with ¼ cup water.
    Simmer until soft and translucent.
  • Grind
    Once cooled, grind the cooked pineapple into a smooth purée.
  • Cook with ghee
    Heat ghee in a pan. Fry cashews until golden and set aside.
    In the same pan, add the pineapple purée and cook on low flame.
  • Sweeten
    Stir in sugar or jaggery until it dissolves completely.
    Cook until the mixture thickens and becomes glossy.
    Add fried cashews.
  • Rest and Serve
    Let the pachadi cool slightly. It will thicken more as it sits.
    Serve warm or at room temperature beside biryani.

Notes

  • 1 cup = 250 ml
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Directions to make pineapple sweet pachadi with step by step images

  • Cook pineapple
    Add diced pineapple to a pan with ¼ cup water.
    Simmer until soft and translucent.
  • Grind
    Once cooled, grind the cooked pineapple into a smooth purée.
  • Cook with ghee and Sweeten
    Heat ghee in a pan. Fry cashews until golden and set aside. In the same pan, add the pineapple purée and cook on low flame. Stir in sugar or jaggery until it dissolves completely. Cook until the mixture thickens and becomes glossy.
  • Rest and Serve
    Add fried cashews. Turn off the flame. Let the pachadi cool slightly. It will thicken more as it sits.
    Serve warm or at room temperature beside biryani.
Traditional pineapple pachadi cooked with sugar and ghee, a sweet side dish for Tamil Nadu and Andhra biryani
Biryani Pachadi / Pineapple Sweet Pachadi created by Sandhya Riyaz

Pro Tips to make tasty Pineapple Sweet

  • Use ripe, juicy pineapple – underripe fruit makes the pachadi sour.
  • Cook the pineapple until soft before grinding for a smooth, melt-in-mouth texture.
  • Stir continuously after adding sugar to prevent burning and to get that glossy finish.
  • Adjust the sweetness slightly higher than a dessert — it must balance biryani’s spice.
  • Add ghee little by little while cooking down the pineapple for the best shine.

Serving Suggestions

  • Perfect with Ambur, Arcot, or Andhra biryanis, as well as vegetable dum biryani.
  • Can also be served with spicy pulao or non-veg feasts to add a festive touch.
  • Garnish with ghee-fried cashews (and optional raisins) for a wedding-style finish.

FAQs – Pineapple Sweet Pachadi

Q: Can I make biryani sweet pachadi with canned pineapple?

Yes, you can use canned pineapple, but drain it well before cooking. Fresh pineapple gives the best flavor and texture.

Q: Why is pineapple pachadi served with biryani in Tamil Nadu weddings?

In Tamil Nadu Muslim weddings and Arcot/Ambur feasts, pineapple pachadi is served as a sweet side to balance the fiery biryani, giving contrast in taste and texture.

Q: How to store and how long does it last?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently or bring to room temperature before serving.

Q: Can I make pineapple pachadi without ghee for biryani?

Yes, but ghee adds shine, aroma, and richness. Using only oil will change the taste. A little ghee is highly recommended.

Q: Is pineapple biryani pachadi the same as Kerala pineapple pachadi?

No. Kerala pachadi uses yogurt and coconut, while biryani sweet pachadi is cooked pineapple with sugar and ghee, without curd or coconut.

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