Pineapple curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 1/2 - Medium sized pineapple cut into small cubes.
  • 2 cups - Yoghurt/ curd.
  • 1.5 cups- Fresh grated coconut.
  • Chopped - 1 inch ginger piece or ginger paste.
  • 1-2 - Small green chillies.
  • 20 -Curry leaves.
  • 1/2 tsp - Cumin seeds.
  • 2-3 - peppercorns.
  • 1/2 tsp- Mustard seeds.
  • 1 - Whole dry red chilli (for the tempering/ tadka).
  • 1/2 tsp -Methi/ fenugreek seeds.
  • 1/2 tsp - Turmeric powder.
  • Salt to taste.
  • 2 tbsp - Cooking oil.
  • A pinch of sugar (optional).

How to Make Pineapple curry

  • Cook the pineapple pieces with water in a non-stick pan.
  • Add turmeric powder, a few curry leaves and salt. Set aside.
  • Now grind the coconut, a few curry leaves, green chillies, few mustard seeds and pepper, into a smooth paste.
  • Mix half the curd/ yoghurt.
  • Heat oil in a non-stick saucepan and saute the ground coconut-mix for a 1-2 minutes.
  • Add the cooked pineapple to it and simmer on medium heat.
  • Beat the remaining curd/yogurt and add to the curry.
  • Simmer for 3-4 minutes.
  • Add the salt and sugar to taste.
  • For the tadka/tempering:
  • Heat 1 tsp oil and splutter the mustard seeds, methi/ fenugreek seeds, red chilli and the remaining curry leaves.
  • Add this to the curry.