Pineapple (Ripe)  – 100 gm
Turmeric powder  –   5 gm
Grated coconut (Fresh) – 50 gm
Dry red chilli – 2
Green chilli – 2
Coconut oil – 10 ml
Yoghurt (Fresh) – 200 ml
Mustard seeds – 10 gm
Curry Leaves – 2 sprigs
Salt for taste

Method

1. Peel, wash and cut pineapple into medium sized cubes. Cover and keep aside.
2. Pound half of the mustard seeds with a mortar and pestle and keep aside.
3. Boil pineapple with turmeric and salt with 50 ml of water.
4. Grind coconut and green chilli to a fine paste.
5. In an uruli or a thick bottomed pan, heat oil and add the remaining mustard seeds.
6. When they crackle, add the red chilli and curry leaves.
7. Add the coconut paste to this and sauté for 2 minutes, without changing the colour.
8. Add the pineapple to this paste. Add a little water.
9. Mix the crushed mustard with yoghurt and add this to the above.
10. Reduce the fire to a simmer and do not allow the pulissery to boil. Remove from fire.