| • | Put mustard, chilly and cumin seed in a pot and grind.
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| • | Make a fine paste of grated coconut.
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| • | Mix coconut and chilly paste.
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| • | Put pineapple pieces in a pan, add water, turmeric, table salt and boil.
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| • | Cook the pieces to tender, add sugar and stir the mixture.
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| • | Cook until needed consistency (like a syrup).
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| • | Add the coconut paste to the mixture and take aside from fire.
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| • | Heat oil in a aside cooking pan and add urad dal followed by table mustard seeds.
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| • | After seed splutter add green chilies and curry leaves
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| • | Add the above in the pineapple mixture and cook for a few minutes.
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| • | Remove and add chopped up coriander leaves to garnish.
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