Method:

1. Remove the outer skin of pineapple, the thorny part then slice them into circles and chop them into bite sized cubes.Set aside.
   
2. In a mixer, add the ingredients listed under ‘to grind’ along with little water and grind it to a fine paste,Set aside.In pan add chopped pineapple pieces along with turmeric powder,red chilli chilli powder,salt and little water.If you are adding sugar/jaggery add it along(see my notes).
3. Cook till it turns soft but not mashable, it should be slightly crunchy enough to bite.Add coconut paste and saute for 3mins until raw smell of coconut leaves.Then switch off and let it cool.
4. Heat a tadka pan – heat oil and add the items listed under ‘to temper’ let it splutter then add this tadka to cooked pineapple coconut mixture.Add curd, tadka tempering and mix well.

Serve with rice and any curry of your choice.

My Notes:

• The consitency whould be semi thick.
• Don’t let the pineapple pieces turn mushy.It should be cooked to soft.There is another version where you can even mash the fruit but I prefer this version of chunky pineapple pieces.
• Let the pineapple coconut mixture cool a  bit before you add curd else it will curdle.I added thick yogurt, if you want you can even whisk it once and then add it.
• Coconut paste should not be very fine and should not be watery.
•  If you feel pineapple is not very sweet then add sugar / jaggery while cooking it.I used a nicely ripe fruit so it was sweet so I skipped adding sugar / jaggery.