What you need
Pineapple: 1 cup (chopped into small pieces)
Sugar: 1 teaspoon (Increase the amount if you need more sweetness)
Salt: ¼ teaspoon
Chili powder: ¼ teaspoon
Yogurt: 1 tablespoon
Turmeric: ¼ teaspoon
Mustard seeds: ½ teaspoon
Red chilies: 2 no (halved into 2 pieces)
Green chili: 1 no
Coconut: 1/4 cup
Coconut oil: 1 teaspoon
Curry leaves: 1 sprig
Water: ½ cup for cooking and ¼ cup for grinding
How I made
In a pressure cooker add chopped pineapple, turmeric powder, chili powder, salt, sugar, yogurt and water and pressure cook for two whistles. It takes about 6 minutes. Switch off and set aside for cool.
In the mean time grind coconut, green chili and ¼ cup water to form a soft paste and set aside.
Once the steam is gone from the pressure cooker bring the pot back to heat and add ground coconut-green chili paste and few curry leaves and cook for about 8 minutes or until thick gravy consistency is reached switch off the flame and set aside.
In a small pan heat coconut oil and add mustard seeds, halved red chilies and curry leaves fry them until mustard seeds starts spluttering. Add the entire contents to cooked pineapple mixture and mix everything to combined well.
Enjoy with rice and other sides.