International Cuisine

South Indian Fruit Pachadi with Yogurt and Coconut

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Fruit Pachadi Recipe
Description: Fruit Pachadi is a delightful South Indian-style fruit raita made with a variety of juicy fruits, yogurt, coconut, and a touch of heat from green chilies. This dish offers the perfect balance of sweetness, creaminess, and spiciness, making it a refreshing accompaniment to lunch or dinner. The fruits are cooked, mixed with yogurt, and then tempered with mustard seeds and dry red chilies, resulting in a heavenly flavor. It can even serve as a mock dessert, offering a satisfying finish to a hearty meal. Pair it with Fried Samvat Rice or Amritsari Ajwaini Paneer, and enjoy it with hot Phulkas for a fulfilling meal.

Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian


Ingredients for Fruit Pachadi Recipe:

Ingredient Quantity
Mixed fruits (cubed to bite-size – I used pineapple, mango, kiwi, apple, pear, & whole grapes) 2 cups
Curd (Dahi / Yogurt), whisked 1 1/2 cups
Turmeric powder (Haldi) 1/4 teaspoon
Jaggery 2 teaspoons
Salt To taste
Water As required
Fresh coconut, grated 1/4 cup
Green chilies, roughly chopped 2
Mustard seeds (Rai/ Kadugu) 1 teaspoon (for grinding)
Mustard seeds (Rai/ Kadugu) 1 teaspoon (for tempering)
Dry red chili, broken 2
Oil 1 teaspoon
Curry leaves 1 sprig

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Servings: 4-6


Instructions for Making Fruit Pachadi:

  1. Prepare the Coconut Paste:
    In a blender, combine the grated fresh coconut, chopped green chilies, and mustard seeds for grinding. Add a little water and blend to form a smooth paste. Set this mixture aside for later use.

  2. Cook the Fruits:
    Heat a pan and add the mixed fruits along with 2 tablespoons of water. Cook the fruits on a low flame for about 5 minutes, or until they soften slightly but still retain their shape. Stir occasionally to prevent burning.

  3. Add Turmeric, Salt, and Jaggery:
    Once the fruits have softened, add turmeric powder, salt, and jaggery (or sugar if you prefer). Stir well to combine all the ingredients. Continue cooking for a couple of more minutes.

  4. Incorporate the Coconut Paste:
    Add the prepared coconut paste into the fruit mixture. Stir gently and let the flavors meld together while cooking for another 3-4 minutes until the water is absorbed and the mixture thickens slightly.

  5. Mix in the Yogurt:
    Remove the pan from heat and let the fruit mixture cool for a few minutes. Once it cools down slightly, fold in the whisked yogurt. Stir well to combine the fruits, coconut, and yogurt, creating a smooth and creamy texture.

  6. Prepare the Tempering:
    In a separate pan, heat the oil over medium heat. Add mustard seeds, dry red chilies, and curry leaves. Sauté for a minute until the mustard seeds crackle and the dry red chilies release their fragrance.

  7. Add the Tempering to the Fruit Pachadi:
    Pour the prepared tempering over the fruit pachadi and mix it gently to incorporate all the flavors.

  8. Chill and Serve:
    Let the Fruit Pachadi cool completely before refrigerating it. Once chilled, it is ready to serve.


Serving Suggestions:
Fruit Pachadi pairs wonderfully with fried Samvat rice or Amritsari Ajwaini Paneer. For a complete meal, serve with soft and fluffy hot Phulkas. The sweet and tangy notes of the pachadi make it an irresistible side dish, and it even makes a refreshing alternative to traditional desserts!


This vibrant, South Indian-style fruit raita will bring a burst of flavor to any meal. Its creamy texture, subtle sweetness, and savory notes, along with the warmth from the tempering, make it a unique and delicious addition to your menu. Enjoy it during festive occasions or on regular days to add a special touch to your dining experience!

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