In a non stick pan, add pineapple, dates and enough water required to cook it. Add turmeric powder, red chilli powder and salt. Cook thoroughly by mixing in between.

When the water is almost dried up and the pineapple is cooked nicely, add sugar and cashew nuts to it. Let it simmer for sometime. Keep stirring in between.

In the mean time, coarsely grind, coconut and 1 tsp mustard with little water. Add the coconut mixture into the pineapple that is simmering.

Mix well. Let it cook for sometime. In the mean time, take another non stick pan and heat oil.

Add 1/2 tsp mustard seeds. When it splutters, add dry red chilli and curry leaves. Put it into the pineapple coconut mixture.

Take off from heat and serve it with steamed rice.