Pineapple chopped- 2 cups
Coconut grated -1/2 cups to 3/4 cup
Greenchillies- 2 nos slit
Curry leaves- 2 strings
Turmeric powder- 1/2 tsp
Salt- As required
Sugar- 1/2 tsp
Chilli powder- 1/2 tsp
Beaten Curd- 3/4-1 cup
Dry chillies- 2 nos
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Coconut oil- 2 tsp
Water- 1/4 cup
Method:
In a pan add pineapple, salt, sugar, chillipowder, turmeric powder, 1 string curry leaves, greenchillies and cook until the pineapples are well cooked.
Grind coconut and cumin seeds to a fine paste.
Add this ground paste to the cooked pineapple and keep on stiring until the raw smell of the coconut goes.
To this add curd and mix well and slowly stir in low flame for 5 mins.
Remember to be careful bcoz the curd may curdle.
In another kadai, add oil and when it heats add mustard, 1 string curry leaves and dry chillies and pour this to the pineapple curry.
