Now, in a pan, add chopped pineapple cubes. The pineapple should be cut into small pieces, but not finely. Add turmeric powder and jaggery to taste. Then add water and mix well. Keep the pan on the stovetop and cook the pineapple over medium-low heat. Be sure to stir at intervals and simmer until the water has evaporated from the pan and the pineapple cubes have softened.

In that pan, add the prepared ground coconut paste. Season with salt to taste and mix well. Do not boil or cook for too long, as this can split the curd. Only simmer this pineapple mixture for 3 minutes over low heat. Once done, switch off the heat and let this mixture cool at room temperature. Now, add the beaten curd to this cooled mixture and mix well.

The pachadi is half ready, but it still lacks tempering. To temper, heat the coconut oil in a small frying pan. Keep the heat low and add mustard seeds. Let the mustard seeds crackle. Then add curry leaves and dry red chilli. Fry for a few seconds till the red chilli changes its colour and the curry leaves become crisp. Stir until the tempering is done without burning the spices. Once done, pour the tempering into the pachadi mix and combine well. Now the pineapple pachadi is ready to be served.