Make coconut paste Grind grated coconut with cumin seeds, green chili, turmeric and salt to a fine paste.

Cut pineapple into medium sized cubes Cook pineapple pieces with 1/4 tsp of red chili powder and turmeric powder in 1 cup of water Cook until soft.

When cooked until soft, switch off or lower the flame and add cocount paste (see above) When it starts boiling (when cocount paste is cooked) switch off the flame completely Add whisked yoghurt (do not add water to yoghurt) and stir continously Remove from heat

For Tempering : - Heat coconut oil; when oil is hot add Mustard seeds - 1/2 tea spoon Fenugreek seeds - 1/4 tea spoon Dried red chiles - 2 Shallot or onion chopped - 1 table spoon Curry leaves Add the tempering and keep closed for 5 mins until all aroma is absorbed.