Ingredients
- 250g Pineapple, diced
- 1 cup yogurt
- 2 green chillies, slit
- 1/2 cup grated coconut
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp mustard seeds
- 1 dried red chilli
- 1 tbsp coconut oil
- 1 1/2 cup + 1/3 cup water
- Salt to taste
Method
Heat a pan. Add 250g of Pineapple diced,1/3 cup of water and 1/2 tsp salt.
Cover and cook until the pineapple is soft. Remove from heat and allow it to cool down.
Grind 1/2 cup of grated coconut and 1 tsp of cumin seeds.
Add the cooled Pineapple and chillies to the mixer jar and grind with the grated coconut and cumin seeds. Grind to a fine paste.
Heat a pan and add this paste to the pan. Add 1/4 tsp of turmeric powder and cook for 10 minutes stirring in between.
In a bowl, take 1 cup of yogurt and 1 1/2 cup water and beat well using a whisker or a fork.
Reduce the heat to low. Add the beaten yogurt and mix well until it is slightly hot. Remove from heat. Add salt to taste.
Heat a pan. Add 1 tbsp of coconut oil.
Add 1 tsp of mustard seeds when the oil is hot. Once it starts spluttering, add 1 dried red chilli and a sprig of curry leaves if available.
Pour this to Pineapple yogurt mix.
Enjoy with rice.
