This curry made with pineapple and yoghurt is a perfect balance of flavours. It is very easy to make and will be the quickest way to add more items to your sadya platter.

Ingredients
1 small pineapple (Skin, core and the eyes removed; diced into small pieces)
3-4 green chillies (roughly chopped)
Salt as required
½ coconut (grated)
½ tsp cumin
½ tsp mustard seeds
¾ tbsp crushed jaggery
1 cup yogurt
2 tbsp coconut oil
¼ tsp mustard seeds
Fenugreek seeds
2-3 dried chillies (chopped)
Curry leaves

Preparation
Into an earthen vessel, add the pineapple, green chilies and salt
Cook it by pouring water as required
Grind grated coconut and cumin into smooth paste
Crush the mustard seeds. Stir the yogurt to remove any lumps
Add the crushed mustard seeds and crushed jaggery into the cooked pineapple. Mix well
Taste for seasoning
Add the yogurt when the kichadi begins to boil on moderate flame
When the kichadi begins to bubble up, take it off the flame
For the tempering heat coconut oil and splutter mustard seeds and fenugreek seeds
Roast the dried chillies and curry leaves
Pour this tempering over the pineapple kichadi and mix well.

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