INGREDIENTS:

One small tin of Pineapple chunks/cubes — About 15-20 pieces
Jaggery — 6 tbsp
Turmeric — 1/4 tsp
Red Chilly — 2 or 3 (based on how hot you want it)
Black Pepper — 6 nos
ChanaDaal — 2 tbsp
Coriander Seeds — 1 tbsp
Rice Powder — 1 tbsp
Grated Coconut — 5 tbsp
Salt — To taste
Curry Leaves - a few sprigs

DIRECTIONS:

Add salt and turmeric to the pineapple cubes. Pressure cook the same for 10 mts.

Transfer to a cooking container. Add jaggery and let it boil till the smell of raw jaggery disappears.

Fry Red chilly, black pepper, Chanadaal, Coriander seeds in 1 tsp oil. After the above turns brown, add the grated coconut and heat for about a minute. Grind well the ingredients in step 3 to a fine powder.

Add Rice powder to the above powder.

Make a paste of the above powder with little water and add to cooked pineapple. Let it boil for a few minutes. Season with mustard seeds and curry leaves.

Serve hot with rice and Sambhar

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