Remove the outer skin of pineapple, the thorny part.
Then slice them into circles.
Chop them into bite sized cubes. Set aside.
Whisk curd until creamy and smooth, Set aside.
Add the ingredients listed under ‘to grind’.
Add water and grind it to a slightly coarse paste, Set aside.
The mixture should be slightly coarse.
Add pineapple to kadai.
Add turmeric powder, red chilli powder, salt, jaggery and little water.
Mix it well.
Cook till it turns soft but not mashable, it should be slightly soft.
It should not be mushy.
Add coconut paste.
Coconut mixture should be slightly coarse.
Mix it well. Saute for few mins until raw smell of coconut leaves.
Cook for 3-5 mins until it becomes dry. Then switch off and let it cool.
Heat a tadka pan – heat oil and add the items listed under ‘to temper’ let it splutter.
Add this tadka to cooked pineapple coconut mixture.
Serve with rice and any curry of your choice.