Pineapple Pulissery

Ingredients:
1/2 pineapple, cleaned and cut into 1/2" pieces
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 sprig curry leaves
1 tsp salt
1/2 cup water
2-3 cups yogurt

For Grinding:
1 cup grated coconut
3-4 green chilies
2 pods of garlic (optional)
1/2 tsp cumin seeds

For Seasoning:

1 tsp coconut oil

1 tsp mustard seeds

1 spring curry leaves 

2 whole red chilli, broken in half
1/4 tsp red chili powder

1/4 tsp fenugreek seeds

Method:
Cook the pineapple pieces with turmeric powder, red chili powder, 1 sprig of curry leaves, salt and water in a saucepan until soft and tender.

Whip the yogurt, water and salt into a smooth mix and keep aside.

Grind coconut, green chillies, garlic and cumin to a fine paste and add it to the cooked pineapple. Add the yogurt mix and simmer on a low heat. Stir often, making sure that the yogurt does not curdle. Cook until the raw taste is gone.

Heat coconut oil, add mustard seeds and let it splutter. Add the remaining seasoning ingredients, sauté once and  pour this seasoned oil over the pineapple-yogurt pulissery.

Serve with hot rice along with your favorite Onam delicacies.