Ingredients
1 cup Pineapple cut into small cubes
1 tsp chili powder
pinch Turmeric
Salt to taste
2 cups Plain Yogurt
1/2 cup Grated coconut
1/4 tsp Cumin seeds
Salt to taste
Tempering : -
1 tbsp Small onion chopped
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
2 nos Dried red chillies
Curry leaves
Method
Grind grated coconut with cumin seeds , turmeric and salt to a fine paste.
Whisk Yogurt without adding water until it is smooth.
Cook pineapple pieces with chilli powder and turmeric with a cup of water till it is tender.
Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste
Bring to boil and let simmer for 2-3 minutes.
In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that it wont curdle). Remove from heat.
Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.