Pineapple morkuzlambu/ Yogurt

Pineapple morkuzlmbu is a kerala dish, when I was in living in bangalore , I learnt this from one of my friends in the apartment , used to perpare this often and it was a total hit with my in-laws too . Its long time since I prepared this dish, Today I had some  pineapple left in the fridge and sour yougurt ,
then decided to to make this in a jiffy , as it  wouldn't consume more time its quick to prepare.
                                   

Ingredients:
1 cup of  pineapple  cubes
270 -300 ml of yougurt
1/4  tsp of  turmeric powder
1/4 tsp of methi seeds
salt as required

Grinding:
4  small chunks of pineapple
3/4 cup of grated coconut
1 tsp of jeera/cumin
1shallot
2 green chilli
1 tsp of ginger
2 sprigs of curry leaves

Tempering:
2 tsp of  oil
1/4 tsp of mustard
1 tbsp of chopped shallots
pinch of hing

Method:

• Dry roast the methi seeds and powder it.
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• Remove  pineapple skin and cut them into small cubes.
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• In a bowl of 1 cup of water boil pineapple chunks with salt, turmeric powder till it is soft.
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• Grind the  ingredients given in GRINDING column into fine paste.
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• Add the grounded paste  to the boiling pineapple and  cook for 3-5 minutes, see it doesn't burn.
• ( if it touches the bottom of the vessel and gets burned add 3-4 tbsp of water)
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• Now add the yougurt  to the above   boiling pineapple , cook in simmer.
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• When it starts boiling switch it off.
• Heat 1 tsp of oil add chopped onion and fry until brown and add to the kuzlambu
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• Again heat oil add mustard, hing and wait it splutters,add it to the kuzlambu.
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• Add the powdered methi seeds an garnih with curry leaves , serve with hot rice.
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