Pineapple Pachadi

1. 1

   Heat the oil in a small saucepan.

2. 2

   Add 6 of the curry leaves, the mustard seeds and the crushed red pepper and cook over high heat until the curry leaves sizzle and the mustard seeds pop, about 30 seconds; remove from the heat.

3. 3

   In a medium skillet, combine the shallots, green chiles, pineapple, water and the remaining 6 curry leaves and simmer over moderately low heat until most of the water has evaporated, about 10 minutes.

4. 4

   Add the coconut and yogurt and cook, stirring, until heated through but not boiling, about 3 minutes.

5. 5

   Remove from the heat and stir in the fried curry leaf mixture; season with salt.

6. 6

   Let cool to room temperature and serve.

No additional tips available.