Kaitha Chaka Pachadi (Spicy Pineapple Yogurt)

  • Serves

    makes 2 CUPS


At the Indian table, yogurt-based raitas mollify the tongue-searing effect of chiles. This spicy-sweet pineapple raita from Kerala has a backbone of earthy spice thanks to a mix of black mustard seeds, dried red chiles, and curry leaves. Adapted from Madhur Jaffrey's A Taste of India (Wiley, 1988), it first appeared in our August/September 2014 special India issue with Mari Uyehara's story Supporting Cast.


  • 1 12 tbsp. desiccated coconut
  • 1 tsp. cumin seeds
  • 2 tbsp. sugar
  • 12 small pineapple (about 11 oz.), peeled and cut into 1" pieces
  • 1 tbsp. canola oil
  • 12 tsp. brown mustard seeds
  • 10 fresh or frozen curry leaves
  • 3 dried chiles de árbol
  • 1 cup plain full-fat yogurt
  • 3 small green Indian chiles or 1 serrano, minced
  • Kosher salt, to taste


Step 1

Place coconut and cumin in a spice grinder; grind into a fine powder. Transfer to a bowl and stir in 1 tbsp. water; set paste aside.

Step 2

Bring sugar, pineapple, and ½ cup water to a simmer in a 12” nonstick skillet over medium-high heat. Cook, stirring occasionally, until almost all the water is absorbed, about 10 minutes. Add reserved coconut paste and cook until fragrant, 2–3 minutes; let cool.

Step 3

Heat oil in a 10" skillet over medium-high heat. Add mustard; cook until seeds begin to pop, about 30 seconds. Add curry leaves and dried chiles; cook until fragrant, 1–2 minutes. Stir whole spices, yogurt, chopped chiles, and salt into pineapple mixture.

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