Ingredients

• Pineapple chunks - 1 cup.
• Grated coconut - 3 - 4 tbsp.
• Red chillies - 5 or 6.
• Coriander seeds - 2 tsp.
• Cumin seeds - 1 tsp.
• Fenugreek seeds - 1 tsp.
• Tur dal - 2 tbsp.
• Asafoetida - 1 pinch.
• Turmeric powder - a small pinch.
• Brown sugar - 1 or 2 tbsp.
• oil - 2 tsp.
• Tamarind paste - 2 - 3 tsp.
• .
• To garnish:
• Chopped coriander - 1 tbsp.
• or Curry leaves - 1 sprig.

How to Make Pineapple - Coconut Curry

• Combine pineapple chunks, salt, half of the brown sugar, and turmeric powder.
• Add 2 cups of water and cook until the pineapple chunks are soft.
• Heat oil in a small pan, add red chillies, coriander, cumin, fenugreek seeds, tur dal, and asafoetida. Cook until the tuvar dal is lightly browned.
• Add grated coconut to the pan and fry for 10 seconds. Take off heat.
• Add tamarind to the dal-spice-coconut mixture and blend to a smooth consistency.
• After grinding, add it to cooked fruit chunks. Then add the remaining brown sugar and bring the curry to a boil on low flame. Add salt if needed.
• Stir frequently and keep boiling until the curry thickens slightly.
• Garnish with chopped coriander leaves or curry leaves.
• Serve hot with roti, chapatti or steamed rice.