Pineapple Pachadi, Pineapple in spiced Coconut and Yogurt Gravy

Pachadi Preparation:

1. Grind together the ingredients mentioned in 'For coconut Masala' to a fine paste. Set aside.
2. In a pan, add the chopped pineapple, ginger, turmeric powder, red chilli powder and salt.
3. Add enough water to cover the pineapple pieces and mix well.
4. Cover and cook until the pineapple pieces are soft on low-medium heat. Stir occasionally.
5. Then add in the prepared coconut masala and mix well.
6. Cook for 3-4 minutes or until the curry is thick on low-medium heat. Stir occasionally.
7. Remove from heat and let it cool slightly. Then add in the whisked yogurt and mix well. Check for salt.

Tempering:

1. Heat coconut oil in a pan and splutter mustard seeds.
2. Add in the sliced pearl onions, curry leaves and broken dried red chillies.
3. Fry until the onions are slightly brown on low-medium heat.
4. Pour this over the pachadi and mix well.
5. Serve with rice.