Pineapple Pulisheri

[minisoji]

Ingredients

Pineapple- 250 grams/8 ounce can
Yogurt - 2 cups
Coconut- 1/2 cup
Green chilly - 2
Turmeric- 1/2 tsp
Fenugreek- 1/2 tsp
Ginger chopped- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves
Salt to taste.
Oil- 2 tsp

Dice pineapples into cubes. Grind coconut and ginger into a fine paste using very little water and set aside.
Heat oil in a pan and crackle mustard seeds and fenugreek. Add green chilly and turmeric powder and saute a bit. Now add pineapple pieces and 1/3 cup of water and close with a lid. When the pineapple is cooked add the coconut paste and simmer. Finally add yogurt and blend it with the curry. ( you can add 1/3 tsp of fenugreek powder also if you like ) Switch off when the curry is properly warmed up. Heat 1/2 tsp of oil and fry the curry leaves and pour over the pulisheri. ( My Mom-in law adds a pinch of chilli powder into the thadka oil just before switching off. She seems to love that color on top of the pulisheri .

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