3-4 green chilies, to taste
1 cup shredded coconut
1 teaspoon cumin seeds
1 cup pineapple (with juice), chopped
water, if needed
1/2 cup vegan yogurt (I use soy)
2 teaspoons mustard seeds
3-4 dried red chillies, to taste
3-4 curry leaves, to taste
salt, to taste
1. Grind the green chillies, shredded coconut and cumin seeds in a blender. (add a bit of pineapple juice or yogurt if too dry for blending) Place pineapple in a saucepan.
2. Add juice of pineapple or water to pineapple, and heat until it just starts to bubble. Turn the heat down (very low) and add ground coconut mixture. Add pinch of turmeric for color.
3. Let it cool slightly and then add yogurt and mix it all up. Adjust seasoning and consistency. In a frying pan, heat up some oil, add the mustard seeds and allow them to sputter.
4. Add the dried red chillies and curry leaves to the mustard seeds, then pour mixture into the saucepan with pineapple.
This tends to taste better if you let it sit for a while. It's really easy to make and very adjustable to your preferences. Hope you enjoy it!
Source of recipe: This is a traditional recipe from Kerala (south India) that my grandma makes all the time and this is my attempt at recreating it.