Ingredients:

• Pineapple chunks – 1 cup.
• Grated Coconut – 3 – 4 tbsp.
• Red Chillies – 5 or 6.
• Coriander seeds – 2 tsp.
• Cumin seeds – 1 tsp.
• Fenugreek seeds – 1 tsp.
• Tur dal – 2 tbsp.
• Asafoetida – 1 pinch.
• Turmeric powder – a small pinch.
• Brown sugar – 1 or 2 tbsp.
• oil – 2 tsp.
• Tamarind paste – 2 – 3 tsp.
• .
• To garnish:
• Chopped coriander – 1 tbsp.
• or Curry leaves – 1 sprig.

Method:

1. Combine pineapple chunks, salt, half of the brown sugar, and turmeric powder.
2. Add 2 cups of water and cook until the pineapple chunks are soft.
3. Heat oil in a small pan, add red chillies, coriander, cumin, fenugreek seeds, tur dal, and asafoetida. Cook until the tuvar dal is lightly browned.
4. Add grated coconut to the pan and fry for 10 seconds. Take off heat.
5. Add tamarind to the dal-spice-coconut mixture and blend to a smooth consistency.
6. After grinding, add it to cooked fruit chunks. Then add the remaining brown sugar and bring the curry to a boil on low flame. Add salt if needed.
7. Stir frequently and keep boiling until the curry thickens slightly.
8. Garnish with chopped coriander leaves or curry leaves.
9. Serve hot with roti, chapatti or steamed rice.

Recipe courtesy of Anuradha Bhat