Pineapple Pulissery

Ingredients

• 500 grams pineapple, peeled and cut into 1 inch pieces
• ½ teaspoon turmeric powder
• 1 tablespoon sugar
• 1 cup scraped fresh coconut
• 3-4 green chillies
• 1 teaspoon cumin seeds
• 1 cup yogurt
• Salt to taste 
• 1½ tablespoons coconut oil
• 1 teaspoon mustard seeds
• A pinch of fenugreek seeds (methi dana)
• 3-4 dried red chillies, broken
• 1 sprig of curry leaves

Method

1. Heat an earthen pot, add pineapple pieces, 1½ cups water and turmeric powder and mix well. Add sugar, mix well and bring the mixture to a boil. Continue to cook for 10-15 minutes.
2. Put coconut into a mixer jar, add green chillies, cumin seeds and ½ cup water. Grind to a fine paste. 
3. Take yogurt in a bowl. Add salt and mix till well combined. 
4. Add the ground paste to the pineapple mixture and mix well. Cook for 1 minute.
5. Add the yogurt mixture, mix and cook for 2-3 minutes. Pour ½ cup water, mix and cook for 4-5 minutes. 
6. For tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies and curry leaves and sauté for a few seconds. Add this to the pineapple mixture and mix.
7. Transfer into serving bowls. Serve.