Ingredients:

• Pineapple (2 cups; finely chopped)
• Coconut (1 cup; shreded)
• Green Chilies (3-4; depending on spiciness)
• Cumin Seeds (1 tablespoon)
• Mustard Seeds (1/2 teaspoon)
• Curry Leaves (couple of leaves)
• Yogurt (1 1/2 cup)
• Turmeric Powder (1/2 teaspoon)
• Chili Powder (1 teaspoon)
• Salt (to taste)
• Sugar (optional; to taste)
• Water (1/2 cup)
• Coconut Oil (2 tablespoons)

For Tempering:

• Shallots (4-5; finely sliced)
• Dried Red Chilies (2)
• Mustard Seeds (1 teaspoon)
• Curry Leaves (1 spring)
• Coconut Oil (2 tablespoons)

Directions:

In a pressure cooker, add the chopped pineapple along with any of its juices, and add the turmeric powder, chili powder, salt, and water and give it all a stir. Close the lid and cook on medium heat for 4-5 whistles. Turn off the heat and let it depressurize.

Meanwhile, in a blender jar add the cumin seeds, mustard seeds, green chilies, the two curry leaves, and the shredded coconut along with water (add as required) to blend it to a very fine paste.

In a deep pan, add the coconut oil and let it heat. Add the coconut paste into the pan and cook it for 5-7 minutes on medium flame.

Add the cooked pineapples along with any of the water left into the pan and mix it well. Continue cooking for another 5-8 minutes. Turn off the heat and let it cool a little.

Take the yogurt into a bowl and give it a whisk so that it is a little runny. Gradually add the yogurt into the pineapple mixture and keep whisking as you add it. Taste and add salt and/or sugar as required. I didn’t have to add any sugar since the pineapple I used was very sweet.

In a small frying pan, add the coconut and let it heat on medium-low heat. Then add the mustard seeds and let them pop. Add the shallots and cook till they have turned dark brown. Add the dried chilies and curry leaves and cook for a quick 10-20 seconds.

Add the tempering mixture onto the yogurt curry and cover the pan with a lid and let it sit for 10 minutes before stirring in the tempering mixture.