Jisha's Pineapple Pachadi

Ingredients
1 cup pineapple chunks
1/4 cup jaggery
1/2 cup water
1/2 tsp turmeric powder
1/2 tsp red chilie powder
salt to taste

To grind to a paste:
1/4 cup yogurt
1/2 cup grated coconut
1/2 tsp cumin seeds

For tempering:
2 tsp  coconut oil
1 tsp black mustard seeds
5 curry leaves
2 dried red chilies

Instructions

1.Cook the pineapple in water along with the jaggery, turmeric, red chile powder and salt.

2.Grind together the yogurt, coconut and cumin to form a fine paste.

3.Add this to the cooked pineapple mixture and cook over medium heat for a couple of minutes.

4.Heat the oil for tempering in a small pan and add the mustard seeds to it. Once they splutter, add the red chilies and curry leaves.

5.Pour this over the pineapple pachadi and serve with rice and sambar.