Take 3/4 cup of Pineapple cubes in a pan.
Add 1/2 cup of water and 1/4 cup of jaggery to it.
Add Salt to taste and dissolve the jaggery.
next add 2 tbsp of Tamarind pulp.
Let it cook for 5 minutes.
Meanwhile let us prepare the masala. In a small pan, add about 2 tsp of oil.
Add 1 tsp of Urad dal, 1 tsp of Chana dal, 1/4 tsp fenugreek seeds.
Add 2 red chillies.
next add 1/4 tsp turmeric powder.
Add 2 cloves and half cup of grated coconut.
Roast it well and switch off the flame. then add 4-5 curry leaves.
Allow it to cool a little. then transfer to a mixi jar.
Add 1/4 cup of water and blend it to a smooth paste.
Pineapple is half cooked.
Add the ground masala paste, mix well.
Adjust the consistency by adding water. Curry tastes good if it is thick in consistency.
Boil for about 2-3 minutes on low flame.
Prepare the tempering: Add 1 tsp of Oil in a tadka pan.
then put 1/4 tsp of mustard seeds.
and also add 1 tsp of Urad dal.
next add a generous pinch of Asafoetida/Hing.
Put 6-7 Curry leaves.
Starts to splutter, then switch off the flame.
Put the tempering to the curry.
Pineapple Curry is ready to serve.