Ingredients:

• 1/2 – Medium sized Pineapple cut into small cubes.
• 2 cups – Yoghurt/ curd.
• 1.5 cups- Fresh grated coconut.
• Chopped – 1 inch Ginger piece or Ginger paste.
• 1-2 – Small green chillies.
• 20 -Curry leaves.
• 1/2 tsp – Cumin seeds.
• 2-3 – peppercorns.
• 1/2 tsp- Mustard seeds.
• 1 – Whole dry Red Chilli (for the tempering/ tadka).
• 1/2 tsp -Methi/ Fenugreek seeds.
• 1/2 tsp – Turmeric powder.
• Salt to taste.
• 2 tbsp – Cooking oil.
• A pinch of Sugar (optional).

Method:

1. Cook the pineapple pieces with water in a non-stick pan.
2. Add turmeric powder, a few curry leaves and salt. Set aside.
3. Now grind the coconut, a few curry leaves, green chillies, few mustard seeds and pepper, into a smooth paste.
4. Mix half the curd/ yoghurt.
5. Heat oil in a non-stick saucepan and saute the ground coconut-mix for a 1-2 minutes.
6. Add the cooked pineapple to it and simmer on medium heat.
7. Beat the remaining curd/yogurt and add to the curry.
8. Simmer for 3-4 minutes.
9. Add the salt and sugar to taste.
10. For the tadka/tempering:
11. Heat 1 tsp oil and splutter the mustard seeds, methi/ fenugreek seeds, red chilli and the remaining curry leaves.
12. Add this to the curry.

Recipe courtesy of Lil’ Chef