Ingredients:

1 cup ripe pineapple, cut into small pieces

1 ripe plantain / banana / ethapazham, cut into pieces

1/2 tsp turmeric powder

1/2-1 tsp chilli powder

1 1/2 - 2 tbsp grated jaggery

salt to taste

1 cup grated coconut

1 green chilli (optional)

1/2 cup less sour yogurt, beaten

1 tsp mustard seeds

3 dry red chillies

1 sprig curry leaves

1 tbsp coconut oil

Preparation:

1. In a thick bottomed pan, add pineapple pieces, banana, turmeric powder, chilli powder, grated jaggery, salt and 1 1/2 cup of water and cook covered till done.
2. Switch off the flame and allow it to cool and then grind well it to a paste and keep it aside.
3. Grind together grated coconut and green chilli to a fine paste adding little water.
4. In a bowl, add pineapple-banana paste and ground coconut and mix well.
5. Add beaten yogurt and mix well. Adjust the salt.
6. Heat coconut oil in a pan and splutter mustard seeds and dry red chillies and curry leaves.
7. Add this seasoning to the curry and mix well. Serve with rice....

Recipe Source: Magic Oven