250 - 300gmsPineapple, cut into bite size piecesmeasured after cleaning
1.5-2cupsWater
2-3Green chillislit lengthwise
1/2tspTurmeric powder, divided
6tbspGrated coconut
4tbspWater
1/8tspCumin seeds
1.5 - 2cupsWhisked yogurt@ room temp
1/4tspMustard seeds
2Dry red chillies
Curry leaves
Salt
1/2 - 1tbspCoconut oil
Instructions
Cook together cleaned pineapple pieces, 2-3 green chillies, 1/4 tsp turmeric powder, 1.5 -2 cups water and salt. Bring it to boil. Reduce flame to lowest and cook till pineapple is almost done.
Grind together grated coconut, cumin seeds, 1/4 tsp turmeric powder and 4 tbsp water to a smooth paste.
Add ground coconut paste to the cooked pineapple and cook for another 5-7 mins on low flame, till the raw taste of coconut goes.
Remove from fire and let it cool for 15 - 20 mins.
Add whisked yogurt to this and mix well.
Bring back to fire and stir continuously on low flame for 5 mins. Do not let it boil. once the yogurt is heated through, remove from fire.
Heat oil in a small pan and crackle mustard seeds. Add dry red chilli and curry leaves. Fry for a min.
Add this to the curry. Let it rest for 10 mins and serve with rice.
Notes
I used ripe pineapple for this recipe. It's better to use just ripe and not over ripe pineapple for this recipe.