Ingredients

• 1/2 - pineapple, cut into small pieces.
• Thick sour curd - 3 cups.
• Turmeric - quarter tsp.
• Chilli powder- 1 tsp.
• Salt to taste.
• Sugar - 3 to 5 tsp.
• Coconut grated - 2 tbsp.
• Cumin seeds -1 tsp| For garnish:
• Methi seeds - half tsp.
• Dry red chillies - 2 or 3.
• Curry leaves - a few.

How to Make Pineapple Mor Kuzhambu

• Beat the thick curd with turmeric and little salt and keep aside.
• Cook the pineapple with turmeric, chilli powder, salt and sugar in about one and half cups of water.
• Grind the coconut and cumin seeds finely.
• After the pineapple is cooked and no water is left.
• Add the ground coconut with very little water. Let it boil well till the raw smell of the coconut goes away. Remove from fire and now add the beaten curd.
• Check the taste and more sugar or salt can be added.
• Season the seasonings in a spoon of oil and add. Do not heat again as it will curdle.
• Serve with rice with fried vegetable, fish or chicken as an accompaniment.