Pineapple-peas sidedish (Ananas vatane randayi)

Randayi is a Konkani sidedish which has juicy coconut paste. Different vegetables, lentils are used to make randayis. Pineapple and peas is a very unique combination which tastes great.

When I got married in 1974 and moved to my new home, my husband told me about this recipe. He narrated a story that took place in 1972 at his sister’s wedding. His elder brother, who was a great food lover, was taking the lead and discussing the plan with the cooks while chalking out the menu. He asked them to prepare a side dish consisting of pineapple and peas. The cooks laughed and told him that the item would not be liked by any, as the sweetness of pineapple would spoil the taste of the side dish. He told them this was requested by the grooms side (which was a lie). The cooks had no alternative but to prepare the dish as per his instructions. The preparation went on to be applauded by both the parties and everyone at the wedding. At our place everybody talks about this incident even today and they have a hearty laugh.

I started preparing this after a while. Everybody at home love it. I prepare this atleast once a year during pineapple season. Sometimes when pineapple is sour in taste, instead of mixing sugar with the pieces or discarding them, you can use them for this preparation.

1 cup dried peas(vatane)
1-2 cups pineapple pieces
1 cup fresh/frozen grated coconut
4-5 red chillies
1 tea spn mustard seeds
5-6 curry leaves

Soak peas overnight in water. Cook peas and pineapple separately (cook peas in cooker to save time). If the pineapple is too sour, discard the water in which it is cooked.
Grind red chillies and coconut to a smooth paste. Add the paste to cooked peas and pineapple along with salt. Boil for 5-6mins.
Heat oil and add mustard seeds. When they start popping, add curry leaves. Add this seasoning to the dish.

Serves : 4-5
Preparation time : 25mins

11 Comments for “Pineapple-peas sidedish (Ananas vatane randayi)”


Wow! This is a superb combination! The dry vatane would really work with pineapple (much more than green ones) and i am sure even black eyes peas would be great!

Thanks for this lovely and flavorful idea, Shilpa!


Wow Aunty, Haav anika hi randayi taste kelilna, but pineapple and vatanyache combination poluvnu ekdum ruchi urtale she dista..Have to try this soon..


i love your recipes for precisely this reason – few ingredients, carefully chosen, unusual combinations, and great end results. i would love to try this.


This is perfect way to finish up the pineapple and coconut I have in the freezer…. what kind of pea are you using? Could I use a dal like moong dal instead?

Shilpa: Manju, so far we have not tried with any dal(by dal I mean split lentils). We love the dried green or yellow vatanas(peas) in this dish, because somehow the combination of peas and pineapple works really well. Moong may get mashed and I feel it may not be a good combo (again, just guessing).

sujatha nayak


my mother mentioned that her holema(grandma) prepared dali ambat with pineapple. now i’m going to tell her about ananas vatane randayi.
we use roasted red chillies for most of the randayis. only teppla koddels and hummans are prepared using raw dry red chillies.

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