Cook The Book: Yogurt With Pineapple Recipe

Name: Cook The Book: Yogurt With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh pineapple cut into 1/2-inch cubes; 2 tablespoons sugar; 3 tablespoons finely grated coconut (use the frozen kind or use desiccated coconut); 1 cup plain yogurt; 1 1/4 to 1 1/2 teaspoons salt; 1 fresh hot green chili (such as bird'seye), finely chopped; 1 tablespoon olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1/4 teaspoon whole cumin seeds; 2 hot dried red chilies; 10 fresh curry leaves or 6 fresh basil leaves; 2 tablespoons finely sliced shallots or onions cut into fine half rings

Servings: persons

2 cups fresh pineapple cut into 1/2-inch cubes
2 tablespoons sugar
3 tablespoons finely grated coconut (use the frozen kind or use desiccated coconut)
1 cup plain yogurt
1 1/4 to 1 1/2 teaspoons salt
1 fresh hot green chili (such as bird'seye), finely chopped
1 tablespoon olive or canola oil
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
2 hot dried red chilies
10 fresh curry leaves or 6 fresh basil leaves
2 tablespoons finely sliced shallots or onions cut into fine half rings

1
Put the pineapple, sugar, and 1/2 cup water in a pan and bring to a simmer.
2
Stir and cook over low heat until the liquid evaporates, about 10 minutes. Add the coconut and stir once or twice. Take off the heat and set aside to cool.
3
Put the yogurt in a bowl and beat lightly with a fork or whisk until
4
smooth and creamy. Add the salt, green chili, and cooled pineapple-coconut mix. Stir to mix.
5
Put the oil in a small frying pan and set over medium-high heat. When
6
hot, scatter in the mustard seeds, cumin seeds, and red chilies. As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves and shallots. Turn heat to medium. Stir and cook until the shallots start to brown.
7
Now pour all the contents of the frying pan into the bowl of pineapple yogurt and stir it in.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh pineapple cut into 1/2-inch cubes, 2 tablespoons sugar, 3 tablespoons finely grated coconut (use the frozen kind or use desiccated coconut), 1 cup plain yogurt, and more.

Yes, Cook The Book: Yogurt With Pineapple falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Yogurt With Pineapple

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